Sous vide duck breast

Hi Guys!

Lets see if you can help me: I want to make a sous vide duck breast; the recipe I saw here at chefsteps is for skinless duck breast but I'd like to do it with the skin on. Is it ok or will it be too greasy during the water bath? What about time, how much would you give it?

Thanks!

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Afonso_Tito_de_Morais_164825

I think it'd be ok to sous-vide it with the skin on, just don't had too much liquid into the bag to avoid water logging the skin. When it's done, pat dry and sear for a crispy skin. For duck breast I usually start rendering the fat on very low heat and keep going till it's rendered and crispy. Check the sous-vide time/temp table for the ideal temp. Good luck!

bkeene12

If you're going to do a duck breast, I would take the skin off and do something with it separately. If you felt extremely crazy, CS suggests you get some liquid nitrogen, freeze the skin to brick like hardness, grind it up and then fry it. You'll be left with a really cool crumble to go over your sous vide duck slices- it is very good.

brian_martin2001

http://www.seriouseats.com/recipes/2010/09/sous-vide-101-duck-breast-recipe.html

good luck

fitzek2000

Listen to that crazy stuff: pre sear duckbrest with Butter garlic and thyme, light salt and pepper, Cook that complete sousvide, cool down, Open bag, strain juice , take Skin off, cook juice in a little pot to half of the amount, strain, add duck crisp skin and fat to juice, blend and flavour with salt and pepper, put thinly on silicon baking sheat, bake 20 min by 160 celsius. U have the perfect eatable duck paper skin. For example look at that pork Belly dish where

u can see how thin it gets. Now women will not anymore put fat on the side of plates. :-)

Patr_cia_figueiredo_223610

OH MY GOD!!

Patr_cia_figueiredo_223610

Sounds really great. Thanks, Brian!