Duck breast

Finally, fresh Ducks avaiable.

Duck Breast SV 57° C, , 90 min, Pan seared. Buttered Fettuccini,

Brussels sprouds dumplings, or as said here “Nocken”. A new recipe, really delicious. Demi glace (base roasted Duck carcass – vegetables, 4hr reduction, strained and reduced for another 70min.

Nice dinner, the duck had a phantastic tenderness.

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Comments

Jack_Mayer_85396

Oh wow, fantastic! Duck breast might have to be my first cook when Joule arrives ... Anything else in the bag with the breast? Butter, olive oil, S&P, thyme sprig maybe? Do you have a recipe for the "Nocken?" Thanks in advance!

Melissa_36808

Another duck breast option you should try sometime (in additional to the above Nocken) is Kenji's sous vide duck recipe with the fried shallots and toasted ground sichuan peppercorns http://www.seriouseats.com/recipes/2010/09/sous-vide-101-duck-breast-recipe.html - I usually slice it up and serve in leafs of butter lettuce and it's a huge crowd favorite.

Jack_Mayer_85396

Thank you, I'll have to check it out!