Sous vide duck magret

Does anyone have an insight on sous vide duck magret? I am relatively new to this process but have tried steaks, chicken, pork chops and fries. Most of the recipes online use non-magret breasts.

1. What would be a good temperature to sous vide the breast and for how long?

2. Since the fat layer is so thick, would it be best to remove the fat and render that into duck "cracklins"?

Any insights would be helpful.

Thanks!

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Comments

brian_martin2001

Check out the recipes section of the website. ChefSteps have a few recipes dealing with duck that may be useful.

tshewman

this will work https://www.chefsteps.com/activities/duck-breast-135-f-and-duck-skin-crumble

as Brian wrote. Have done this twice (2 different ways). As shown and also using a scaled version of the smokerless chicken brine prior to cooking. Both great my preference is the latter.

Read down on the comments on rendering the fat (place in freezer) for ideas if you don't have access to LN2. You can combine the skin crumble (BTW-it will take on the smoky flavor is in the brine-which is wonderful) with other dried elements (quinoa, buckwheat, olives-almost anything) that are crunchy to serve as a soil for the duck and contrast the richness of the breast. Food for thought.

Samuel_68313

It's quite easy! Season and cook for two hours at 57 degrees. The fat softens a lot and becomes delicious, then just crisp it up on high heat, you don't even have to score it. The thick fat stops the meat overcooking. Alternatively you can remove the fat and prepare that separately.

tangma27

If you're going to sous vide it, definitely remove the fat!

Peter_Knauss_266809

Would it help to brine the duck magret with a solution (using a syringe)? I have cooked plenty of magrets in the past, however I have never injected brine into the meat.

Samuel_68313

I've had great success with the texture of the fat on magret after sous vide cooking.

tangma27

Really? It never turns out nicely for me

tshewman

Yes and consider the smokerless Chicken brine (scaled of course).