Sous-Vide Duck Breast (Sous-Vide series Ep. 4)

when I started the Soviet series some of you asked if there was an ingredient that is fundamentally paste here cooked using the suited method I mean sure sous-vide is reliable and easy and flexible but is it actually tastier so I can't answer this question for everyone right because it really depends on your cooking skills but I can answer this question for me that ingredient for me is duck breast the kind of duck breast I can get with sous-vide perfectly evenly cooked silkie juicy I simply can't get using traditional methods here is the problem with duck breasts most of the cooking happens on one side the skin so it's very hard to figure out which part of the dart breast you should test for the thermometer and what kind of reading should you get in order to end up at 130 Fahrenheit after resting and besides most duck breasts are skinny it's hard to insert the thermometer into them in the first place but with sous-vide we can achieve perfect doneness and crispy skin as long as we chill the dark breasts before we cook them in the skillet if you like tender duck I strongly suggest you use Long Island duck also known as packing back this breasts are much smaller and more tender than Muscovy or milord you see this little muscle with a tendon running through it it's called the tender and it doesn't do anything for us here besides making our breasts less even I rip it off and discard you'll probably see some connective tissue on top of the breasts slide you boning knife underneath and cut to the right to make a flap then pull up on the flap and cut to the left to remove this chewy stuff if you're left-handed you'd do a mirror image and first go left then right as delicious as dark skin is we want the right amount of it it's not the more the merrier so let's trim it to fit the meat we also want to score it to help the fat render otherwise we'll have a chewy skin you want to cut through the skin completely but through the meat as little as possible ideally not at all make sure that your cuts go all the way to the edges otherwise there is a risk of the duck curling up in the pan which will prevent the skin from staying flat and turning crispy let me show you how it deep the cuts are sprinkled up with salt on both sides and place in the freezer is a plug back if cooking multiple breasts in the same bag line them up vertically so that they don't tumble on top of each other put in 231 Fahrenheit water bath with the bag open so that the water can push out the air zip the back cook for one hour then dump the hot water and fill your container with cold water put the duck on the bottom and press down with some weight I use an empty dish and let the weight of the water do the job for me this will make the skin nice and flat which will help us with this year if your tap water isn't very cold add some ice cubes cool for 20 minutes while we're waiting for the duck to chill let's make some braised sauerkraut with prunes to go with it set a pan of a medium heat and add some butter and some oil why am I using both butter and oil I don't know there is some cooking habits I don't have explanations for feel free to use whatever fat you want add the drained sauerkraut a few pitted prunes and a dollop of caramelized onions the amounts are completely up to you the link to the caramelized onions recipe is below this video but skipping them wouldn't be the end of the world cover and cook on medium heat for about 30 minutes stirring occasionally when everything is dark brown you are done get the duck out of the water bath and if you aren't planning to use it within 24 hours store it in the fridge in the back if you want to use it within 24 hours place on a paper towel lined plate and drive very well the duck is now ready to sear but could be put in the fridge for up to a day to brown the duck set a stainless steel skillet over high heat add a tiny bit of oil when the oil starts to shimmer add the duck skin side down and immediately reduce the heat to low the initial high heat will ensure that the duck won't stick but lowering it once the darkest in the pan will give us more time to render the fat without overcooking the duck the rendering of fat can take anywhere from 5 to 15 minutes depending on the breed of the duck after the first 5 minutes check the skin periodically until it's nice and spent and crank up the heat to finish crisping it up for a minute you have a chance because it hurts to base the first side during the stem to help it warm up turn off flip the duck on to the flash side for 30 seconds and get it out of the pen let it rest for five minutes while making a sauce pour of the fat at a quarter cup of Port and three quarters of a cup of homemade chicken stock the link for my stock is below the video if using reduced stock like Demi glass you'll only need about a quarter cup of it boil it down on high heat until it becomes syrupy take off heat swirl in a teaspoon of butter and serve let's see how a Becky is doing I think it's doing well what do you think next Christmas this is what I'm cooking I don't know why that Kisatchie sees no thing in the US in the summer it disappears from all the stores near me this is so glorious why wouldn't you want to eat it year-round the flesh tastes like silk see how evenly cooked it is and the braised sauerkraut with prunes gives it those sweet sour notes that are so perfect for back do you have a dish that made the sous vide the liver out of you what was it let me know in the comment this video was brought to you by viewers like you if you like that click here to support my channel don't forget to subscribe hit that little Bell button for notifications and if you are ever in the bottom area maybe I'll see you in one of my classes [Music] you

Channel: Helen Rennie

Views: 85,955

Keywords: sous-vide duck, sous-vide duck breast, how to make sous-vide duck breast, how to make sous-vide duck, easy sous-vide duck, sous-vide duck crispy skin, sous-vide magret, sous-vide magret de canard, how to cook duck breast, medium-rare duck breast, dry duck breast, tough duck breast, dry tough duck breast, score duck breast, how to score duck breast, anova duck breast

Id: hpWtfM0DRzI

Length: 6min 44sec (404 seconds)

Published: Thu May 17 2018