Sous Vide Duck Breast

#shorts #SousVide #DuckBreast #SousVideDuckBreast #cooking

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[klarasweeney]

Professional chef here! If you sous vide it, don’t start it in a cold pan because the heat from the pan will have more time to travel inward. Use a med high heat and add some duck fat to make sure the skin cooks evenly. Just be aware of the low smoke point (veg oil is fine if you want to avoid smoking out your kitchen). Hope this helps!

[Shassan]

Leftover duck is going to be added to ramen soon

[shnewby]

Lisa is living every foodies dream life

[rainaftersnowplease]

Starting it in a cold pan is for when you're cooking the whole thing in the pan. Since it's already cooked from the sous vide, get the pan ripping hot and sear the fat as fast as you can.

[trilliuxlive]

Best thing to do is put it on high heat skin side and then lower the heat on the meat side

[Tarun-s]

Lisa in a journey of eating ever animal possible

[filipvitomirovic]

Intense sier is the key, after sous vide get some clarified butter and thyme. Get that butter up to highest temperature u can without setting it on fire and sier your stake. Don't forget to remove the thyme and avoid fire, it makes the stake bitter.

[ineverwin]

"I overcooked it" THAT THANG BLEEDIN B

[cattopotato]

YESSSS we're back with the og video format

[SSajjad]

Mmm.... That looks delicious 😋
I'd love to try it!!!
I'm so jealous 😢😂

[ThethCloud.]

The duck breast is already cooked cooked at this point you’d only really need sear the skin, I’d suggest pre heating the pan to medium to high for about 2-3 mins in the skin and a further min on the other side, as you just need to sear the breast for flavour, the less time In the pan the Better

[Aamir]

I would recommend adding it to the pan first on a low heat to melt out the fat and brown it a bit. That way you get flavor from the browning and the oil in the meat, and it's the perfect vehicle for adding herbs to. Then after sous vide, put it back in the pan on high heat just to crisp up again without overcooking

Putting it raw into sous vide misses out the chance to flavor the meat from the fat since it doesn't render during sous vide.

[fimbles]

I find it easier to add my bouquet garni directly to the local duck pond and heat it gently over the summer. I have fresh sous vide every day.

[idkfa]

i would honestly recommend removing the skin and cook it separately it makes for super crispy skin and perfect meat every time.

[gabriellebarlow]

I know it’s overcooked but it looks delicious, I often find the standard cook time leaves the duck too raw for my palate

[VallenChaosValiant]

One actual restaurant decided the solution is literal liquid nitrogen. As in they alternated between burning with a flaming torch and cooling it down with liquid nitrogen, in order to keep rendering without cooking the flesh any further.

[newnatural]

Wow... you have come quite a long way in such a short time

[mrtrollnator]

Looks pretty good would live to try it

[PlanetVenus]

Bro to the people who claim they claim they want juicy meat and proceeds to put salt and pepper on it just marinate it marinate that sucker and I promise you it will be beautiful 😊🙌

[flamesuniquehandle]

Just start at high temp for the crispening