Duck skin - completely crisped

Hi'yall!

I'm thinking about making duck breast sous vide, and crisping up the skin separately. I've tried this before by brining the duck skin, placing a baking sheet and a pan to keep it flat during cooking in the oven. This procedure was complicated because it generated too much fat, so I had to remove excess fat a lot of times, and also it turned out too cooked and it also shrinked a lot. This procedure works better with chicken skin.

Now I'm thinking about trimming off some of the fat from the skin, brining it and letting it dry out a day before crisping it up in the oven - unless some of you has a more fool proof way to work it out..?

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Comments

krdeleon.peralta

Can I ask why you want to brine the skin if you're then going to dry it (and is it a wet brine or dry brine)?

As far as your technique goes, I'm afraid I can only report that my similar attempts were kind of a bummer. I also sous vided duck but kept the skin on to try and render out as much fat as possible, then I removed the skin and sandwiched it between baking sheets to bake in the oven. The result was crispy enough but very thick.

I was trying to replicate Heston Blumenthal's Peking duck technique without the hassle of sewing the skin to a rack but the result wasn't what I hoped.

Kyl_Haselbauer_worked_at_chefsteps_1040170

I have cooked a bunch of duck breast sous vide with joule at a few restaurants and at home and found the best way for me is to still leave it on the duck. You can still do your normal brining procedure But I cook it and cool it. Then from cold slowly render the fat. For me this way I gently warm the duck breast back through while having more time to render fat and get the skin crisp.