Go to the Recipe: Chinese New Years Dinner
This looks great. I've been thinking toward a duck breast roulade too, using the CS technique. Any thoughts on melting out the fat layer under the skin, so you can have non-overcooked meat but crispy skin?*edit: spelling
I thought more of the fat would render out during the sous vide process. Three hours to initially cook and then another three to re-therm to serve. I think there was enough skin that I could have used skin closer to the duck back which was very lean. The other options would be to leave the skin off and roll the duck roulade in crumbed crisp skin before slicing to serve. The skin discs where fantastic and crisp. I cut them out of the skin and put them between two silicon mats between two cookie sheets. I had the oven at about 250 F and left then in for an hour or so. I poured off the rendered fat as I went. I sprinkled them with a little salt and the sweet spice mixture from CS. I also dusted a little on the duck breast roulade before serving.
Faaaantastic. Great move on the spice mix, especially while it's still hot so the spice can get some hot fat on it. I didn't want to bother with the chicken skin when I tried the CS chicken roulade, so I anglaised in panko, which worked excellently - and, because of panko's ridiculously large surface area, it browned in about fifteen seconds.
