Search This Blog
Home > Duck > Stovetop "Sous Vide" Episode 1: The Best Duck Breast Ever
Stovetop "Sous Vide" Episode 1: The Best Duck Breast Ever
Posted on Rabu, 05 Januari 2011 by TEAM
If you watch any food television at all, you've undoubtedly seen the "sous vide" (French for "under vacuum") technique many, many times. What was once a very unique procedure is now about as rare as a hung-over line cook.
Not so long ago, only a handful of pros using state-of-the-art sous vide set-ups, costing thousands of dollars, got to play this game. Today, there are many options for home sous vide kits, most costing hundreds of dollars, but what about the home cook who just wants to try this once and a while, and doesn�t want to invest that kind of money and space?
How about a simple, almost foolproof, stovetop sous vide method that requires no special equipment? Too good to be true? Well, I'm happy to report it's so very true, and produced what Michele and I agreed was the best duck breast we've ever had.
The principles behind this sous vide duck breast's succulence is quite simple. Put the meat in a watertight, vacuum-sealed bag, and place it in a water bath held at a temperature exactly equal to the ideal desired internal temperature. After a certain amount of time, the meat reaches that temperature and stays there.
That's it. Not only is there no real danger of overcooking the meat, but it cooks so gently, in a vacuum, that virtually no moisture is lost. The only real difference with our stovetop sous vide and the professional set-up, is the vacuum part.
We're going very low tech here; simply pressing or sucking the air from a ziplock bag. It's not a perfect vacuum, but as you'll see, it doesn�t have to be. As long as your package sinks below the surface, and no water gets in, you're good to go.
After an hour in the 135 degree F. water, my duck breasts were picture perfect inside. I crisped-up the skin, drizzled over some sweet and sour peach sauce, and ate in stunned silence. I could not believe how amazing the texture was. I won't even waste time trying to find the adjectives, as most of the ones I need haven't been invented yet.
I've only done this with one other meat (a NY Strip steak, also very impressive) so I can�t give you any info on other recipes/times/temperatures just yet. I will, however, post the quick and easy peach sauce seen in this clip soon. Anyway, I really hope you give this spectacular sous vide duck a try. Enjoy!
Ingredients:
2 large duck breasts, boneless, skin-on
salt and fresh ground black pepper to taste
2 teaspoons fresh thyme leaves
1 teaspoon vegetable oil
Category Article Duck
Popular Posts
-
When I first discovered arepas on a trip to New York City last year, it was love at first bite. I couldn't wait to get back to San Franc...
-
Photo (c) Flickr User jbudlo2 I'll be grabbing a red-eye tonight out of San Francisco for my maiden voyage to Atlanta for the 1st Annua...
-
I normally don't care too much about how absolutely accurate the color profiles of my photos are. I'm the video guy, so if the pictu...
-
Photo (c) Grilling.com Michele and I are heading to Las Vegas for some post-graduate studies at Kingsford University . Some of you may remem...
-
This crispy, crunchy, and extremely refreshing coleslaw recipe features a very under-utilized v egetable found in almost every large America...
-
This spicy coconut shrimp bisque recipe was inspired by a similar soup I saw Chef John Besh make during a demo I attended at the Atlanta Foo...
-
This roasted pork recipe is the first meat dish I remember learning in culinary school. It was demonstrated by a German chef at the Hotel Sa...
-
As many of you know, I also do recipe videos for About.com, but what you don't know, and would probably never guess, is that out of all ...
-
The biggest challenge with presenting this chocolate sea salt crostini recipe is getting people to stop thinking, "dessert," and s...
-
I know some of you enjoy the occasional "What I Had for Breakfast" post, so here is the latest installment. I took a small, heavy,...
- Appetizer (10)
- Asian Cuisine (6)
- Barbecue (6)
- Beef (18)
- Blog News (83)
- Breads (5)
- Breakfast (10)
- Cheese (8)
- Chicken (11)
- Chocolate (4)
- Dessert (8)
- Duck (3)
- Grill Recipes (5)
- Italian Cuisine (6)
- Lamb (5)
- Latin Food (3)
- Legumes (1)
- Pasta (8)
- Pork (9)
- Potato (6)
- Rice (2)
- Salads (3)
- Sandwiches (4)
- Sauces (11)
- Seafood (10)
- Side Dish (13)
- Soups (6)
- Spicy (6)
- Stews (1)
- Tips and Techniques (11)
- Turkey (3)
- Vegetables (15)
- Weekend Filler (2)
Blog Archive
online now :