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Posted on 1/8/14 at 4:23 am to LSUballs
quote:
Wild or tame?
that reminded me of this... quote:
an African or European swallow?
Posted on 1/8/14 at 6:17 am to Degas
Logically , it's a good question.
Posted on 1/8/14 at 6:47 am to OTIS2
quote:I agree, which is why I was inspired by this thread to try something that I've never tried before. Although it has nothing to do with the OP's question as to how to obtain crispy skin while in a liquid gravy (good luck with that btw), here is an alternative to what's been mentioned...
Logically , it's a good question.
Vacuum sealed breasts (wild or tame, African or European) with rosemary, sage and thyme, salt and pepper.
Sous vide at 135F for three hours. This is what they then look like turned around after cooking (hey, that one on the left sure looks like Illinois)...
A perfect medium rare, but with a slight problem. The skin isn't crispy. (The indentations on the overturned front breast are from the herbs which were sealed in the vacuum, which I've sinced removed.)
But now that it's perfectly medium rare, and these happen to be very thin breasts, how do I crisp up the skin without rendering it in a hot cast iron, which will overcook it?
The answer...
Taa Daaaaa...
This was supposed to be an action shot, but you can barely see the space shuttle-like flame coming from the left side, rendering that delicious fatty skin without further cooking the flesh.
Here's one that's been almost rendered (neglected to score the skin first)
...and the final result of this experiment...
This post was edited on 1/8/14 at 7:46 am
Posted on 1/8/14 at 6:55 am to Degas
That looks mighty good.
Posted on 1/8/14 at 7:15 am to LSUballs
That duck looks awesome
Posted on 1/8/14 at 7:42 am to DeepSouthSportsman
Speck breast from last night
Seared
sliced and Sauced (a bit rare)
Seared
sliced and Sauced (a bit rare)
Posted on 1/8/14 at 7:56 am to OTIS2
quote:Paging Gaston...
a bit rare
IWEI
Posted on 1/8/14 at 8:00 am to OTIS2
I am beginning to hate this thread.
Posted on 1/8/14 at 8:21 am to OTIS2
Nice 
Posted on 1/8/14 at 8:25 am to Winkface
I use a similar method to balls. My glaze is a little more asian-inspired. It's a mixture of honey, soy, orange marmalade, sriracha, sesame oil, rice wine vinegar, and green onions. Old pic (it was a TV tray night apparently):
Posted on 1/8/14 at 8:27 am to Woody
Looks great. +1 for the 4 remotes.
Posted on 1/8/14 at 8:30 am to Woody
Nicely done Woody.
Is that a garly magazine?
Is that a garly magazine?
Posted on 1/8/14 at 8:35 am to Woody
Link noted. Thank you.
Posted on 1/8/14 at 8:40 am to Woody
Nice coon hunting story. I stayed stuck in the briars and rebrakes many a night trying to keep up with my dad.
Posted on 1/8/14 at 9:06 am to OTIS2
So a dyslexic duck walks into a bar...
This post was edited on 1/8/14 at 9:16 am
Posted on 1/9/14 at 4:48 pm to LSUballs
quote:
Lsuballs
I'm gonna try your duck recipe tonight. You have amounts on wine and preserves? Just wing till you get how you like it?
Posted on 1/9/14 at 4:54 pm to DeepSouthSportsman
2 big dollops and a slosh and a half.
Really I don't measure just kinda eye ball till I like it. It won't be hard to tell when it's good.
Really I don't measure just kinda eye ball till I like it. It won't be hard to tell when it's good.
Posted on 1/9/14 at 4:56 pm to LSUballs
Ok thanks. I'll report back when it's done .
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