Go to the Recipe: Duck Breast, Beet, and Chocolate
Fantastic! Duck and chocolate are a classic (if somewhat unexpected) pairing, and this is a wonderful twist.
My duck (60m @ 135f) came out closer to medium, and it was somewhat bland. Would brining improve the flavor and texture of this dish?
Brining would improve the flavor and texture. Be sure though that the salt level isn't too high. I would try adding a lot of fresh herbs to a brine with 3% salt and 3% sugar and brine over night. Another way to improve the flavor would be to explore wet or dry aging of the meat. The fat develops a very unique flavor.
- originally posted by Nicholasgav
I'm sorry, but please understand I am clumsy English.
I have a question. Presear the duck breast, skin on then vacuum seal cook sous Vide after resear or vacuum seal cook sous Vide after sear. some methods of the two flavor, texture, taste better?
neither one. click on the link in the ingredients block to see how to prepare the duck breast and skin.
Could you please list the Gourmet thongs tweezers and scissors that Grants uses for plating and small leaves preparations?
thanks
my favorite chefsteps recipe! thx very much
