duck breast too dry

I have recently smoked duck breast using hay. Pan seared it and finish in the combi-oven at 140dec C with 30%steam and 70% bake. Rested it for 15 minutes. The problem is 1) i sliced it into 5mm thick, its juicy but dry out later. As i intend to serve this at buffet, How can I keep it moist? 2) The smoke flavour is not apparent, If i smoke it longer will it be sour?

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sandy_67118

sorry, topic should be duck breast too dry

David_Quintana_63467

What kind of duck are you using? i prefer moulard for this application because it can take the heat and cooks like a "steak" to temp..

First thing is i would brine it for 12-24 hours depending on ur brine and meat.. Could go with a basic brine of salt /sugar/aromatics/curing salt #1

then I would dry off and leave uncovered in fridge on a rack for 12 more hours to reach "pellicle"

then hot smoke at 180-200 degrees F until your internal temp is 160

perfect for me every time

unless ur question is how do you fix it???? i would turn it into charcuterie of some sort

rsantayanajr

I've done duck breast sous vide w stovetop method before then seared/rendered the fat cap on a hot skillet. It was the first time I ever dabbled in sous vide techniques and it came out perfectly amazing. Not sure if you were looking for another method to get a moist duck breast or... how to alter your method to get a good smoked/baked duck... anyway, good luck.

Reminds me... I need to try that recipe again. I love a good med-rare crispy duck breast. Maybe I'll get a cold smoker (maze smoker maybe? relatively cheap) and try a little of that before the sous vide step...

Cheers.

Johan_Edstrom_5586

Do you have pictures of this?

I'd sous vide without skin, do skin in a different way, 5mm? Did you slice and cook?

Are you familiar with cooking to core / vs outside or I think bulb temp?

David_Quintana_63467

regular sous vide method...i do two..but for a nice mr duck....sv 59C for hour and half, pat dry...render fat...flip,rest done

june_todd_eng_45828

Core temp is 52 degress. Its dry once sliced n left for 15 min. Meat was brined with 2% of salt n sugar to water.

grant

Soon we will begin a discussion and section about what is "juiciness." It is not always what you think it is. Collagen/gelatin, fat and saliva production contribute to that sensation more so than how you cook your meat or water content(which is all you can control with quick cooking). Duck breast is very lean, and has very fine muscle grain. More surface area to soak up your saliva like a sponge than other muscles. Then it seems dry. Raw cauliflower is the seemingly driest thing I think I can put in my mouth but its almost all water, way more than a braised short rib. The best duck breast I have ever had were not nearly as "juicy" as most of the hammered braised thighs I have had.

g

Jack_Mayer_85396

@Grant - interesting points. I'm looking forward to the new content. Rosy red, "juicy" duck breast is one of my favorite proteins.

grant

Me as well, we are about to post a recipe with chocolate, roasted and pickled beets.

Jack_Mayer_85396

Yum, sounds interesting ...