- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Duck cooking experts get in here
Posted on 4/5/18 at 10:37 am
Posted on 4/5/18 at 10:37 am
I recently got a sous vide and now I don't think I will cook premium meats any other way. From guys that use sous vides when cooking duck, do you go traditional or reverse? Tell me which way is best if you've done both. TIA
4
Posted on 4/5/18 at 10:45 am to MontyFranklyn
quote:
do you go traditional or reverse?
You talking about the sear? With just about every application of sous vide, you'll just sear at the end.
Posted on 4/5/18 at 10:48 am to TH03
Reverse cowgirl for the win!!!!
Sorry...wrong board. Never mind...
Sorry...wrong board. Never mind...
Posted on 4/5/18 at 10:50 am to MontyFranklyn
I don't think searing it before sous vide-ing will work like you want it to
Posted on 4/5/18 at 10:57 am to TH03
quote:Ok. I've seen arguments to sear then sous vide
You talking about the sear? With just about every application of sous vide, you'll just sear at the end.
Posted on 4/5/18 at 11:17 am to MontyFranklyn
For just duck? I’ve never seen someone suggest to sear anything prior to sous vide.
Posted on 4/5/18 at 11:19 am to MontyFranklyn
If you're talking duck breast, there is absolutely no reason to waste time doing sous vide when you can sear it in a few minutes and get a great product.
If you're talking whole duck, I'm not sure.
If you're talking whole duck, I'm not sure.
Posted on 4/5/18 at 11:26 am to MontyFranklyn
Are you talking duck breasts or wanting to do something with the thighs?
Agree with other poster, if duck breasts, I'd score the skin, dry brine it for a couple hours and then cook skin side down on medium low for a good while before flipping and basting.
If confit, then maybe sous vide would be better option.
Agree with other poster, if duck breasts, I'd score the skin, dry brine it for a couple hours and then cook skin side down on medium low for a good while before flipping and basting.
If confit, then maybe sous vide would be better option.
Posted on 4/5/18 at 12:01 pm to tiger rag 93
quote:
If you're talking duck breast, there is absolutely no reason to waste time doing sous vide when you can sear it in a few minutes and get a great product.
If you're talking whole duck, I'm not sure.
LINK
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News