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( Ingredients: )
( Instructions: )
If you use Pepperplate, I've shared my edition: Duck Breast (sous vide).
So, anyway, this recipe is a modification/combination of Serious Eats' sous vide duck breast recipe and a roast duckling recipe from John Hadamuscin's cookbook The Holidays. (We use that cookbook extensively for our holiday cooking; it's a bit older, but honestly it is a really fantastic resource for all manner of end of year/winter holiday cooking.)
I actually ran a head-to-head taste test of the marinade combo against just the Serious Eats' cooking methodology using the dry seasoning from the roast duckling recipe rather than just salt and pepper. (The sister-in-law didn't want to do just salt and pepper, as this is for our Fancy Pants Christmas Dinner and, well, we are well documented as ridiculous loons about Christmas Dinner.)
Both were very, very tasty, but the marinade still won hands down -- it kept much more of the gamey flavour of the duck. Which has sorted our secondary protein for this year's Christmas Dinner.
It's also really important to note that the sear on the duck breast is not your typical quick sous vide sear: in order to render out more of the fat and get that nice crispy skin, you need to do a much longer/slower sear, starting skin side down. No additional fat is needed for the sear, of course, because the duck brings plenty of its own to the party.
( Instructions: )
If you use Pepperplate, I've shared my edition: Duck Breast (sous vide).
So, anyway, this recipe is a modification/combination of Serious Eats' sous vide duck breast recipe and a roast duckling recipe from John Hadamuscin's cookbook The Holidays. (We use that cookbook extensively for our holiday cooking; it's a bit older, but honestly it is a really fantastic resource for all manner of end of year/winter holiday cooking.)
I actually ran a head-to-head taste test of the marinade combo against just the Serious Eats' cooking methodology using the dry seasoning from the roast duckling recipe rather than just salt and pepper. (The sister-in-law didn't want to do just salt and pepper, as this is for our Fancy Pants Christmas Dinner and, well, we are well documented as ridiculous loons about Christmas Dinner.)
Both were very, very tasty, but the marinade still won hands down -- it kept much more of the gamey flavour of the duck. Which has sorted our secondary protein for this year's Christmas Dinner.
It's also really important to note that the sear on the duck breast is not your typical quick sous vide sear: in order to render out more of the fat and get that nice crispy skin, you need to do a much longer/slower sear, starting skin side down. No additional fat is needed for the sear, of course, because the duck brings plenty of its own to the party.
