Go to the Recipe: Ginger-Chili Duck Legs, with Wild Game Expert David Draper
I have two small wild duck breasts and can`t find any temp. and times for them.Any suggestions would be very help full,and any recipes would also be appreciated.
This is for domesticated duck, but it might push you in the general direction you're looking to go https://www.chefsteps.com/activities/sous-vide-duck-breast-with-ultra-crispy-skin
Any ideas what to serve with this?
A nice dish. I used Moulard duck legs from D'Artagnan (on sale!) and served it with sushi rice.
Instead of store-bought Thai sweet chili sauce, I made my own using this easy recipe from SeriousEats. It tastes much fresher and brighter than Kikkoman, although it doesn't have the umami of the latter (fish sauce?).
https://www.seriouseats.com/2012/06/sauced-thai-sweet-chili-sauce.html
I made the glaze fairly thick, kept it warm on the stove and then just used a basting brush to apply to one side of each leg. So I used less glaze than the copious amount shown in the last photo above
Next time, I might moderate the salt in the glaze a bit. It wasn't too salty, but it might be for some.
Could easily prepare the components of this dish in advance of a dinner party and then re-temp and broil right before serving.
Don't forget to collect the duck fat for cooking potatoes, etc. (for small amounts, I use my tall, narrow French press to separate, since it is obviously temperature resistant).
Over rice, with sous vide baby bok choy in tangy soy-vinegar sauce (see CS recipes).
Made this again, but only cooked 10 hours rather than 16 hours at 158F. Has a more firm steaky texture, but still nice.
After broiling to get the skin to start to brown, I used a Searzall torch to finish crisping the skin. This avoids the spotty burnt spots from the broiler that you can see in CS's photos.
New to Sous Vide here.
Quite good, as the glaze balances nicely against the somewhat stronger flavor of the duck. I ended up quartering a whole duck, trimmed off the excess fat before bagging, and was very surprised to find that by dropping the temp by a bit, the cooking balanced out between the needs of the breast quarters and the leg quarters. Similarly, I was pleased that there wasn’t nearly as much fat rendered out at the end, and the meat comes out perfectly moist; I have found that the fat can impart a strong gaminess to the flavor but that happily did not happen this time.
Will do this again, and will use it to guide me with a traditional Italian cherry sauced duck.
Made this a 3rd time. Didn't use a torch this time, but keep an eye on it while broiling and cover areas that are starting to burn with bits of foil. Unfortunately, this time I over-reduced the glaze, so it was hard to apply with a basting brush and looked burnt (although it wasn't). So make extra (I made 1/2 1X for 2 legs and that was too little) and be careful to keep it nicely liquid for ease of application and better appearance. Used grocery store TCS this time, which works fine but results in a darker sauce.
I don't need so many legs in one go, how long will they take to reheat if I chill them in an ice bath?
I made this sauce with a hoi sin substitute recipe since my wife can't have soy and used it on chicken wings, highly recommended. Super tasty
