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Started By
Message
Sous vie duck breast
Posted on 11/14/21 at 8:09 am
Posted on 11/14/21 at 8:09 am
Anyone here w experience?
130 for 12 hours too long?
(Wild duck)
130 for 12 hours too long?
(Wild duck)
This post was edited on 11/14/21 at 8:36 am
Posted on 11/14/21 at 8:17 am to junior
I have not done duck breast but I have cooked with the sousvide a lot lately.
I would guess 4-5 hours would be more like it. Straight up duck breast on the grill is a lil tough but can be chewed. I think 12hrs may make it mush.
I would guess 4-5 hours would be more like it. Straight up duck breast on the grill is a lil tough but can be chewed. I think 12hrs may make it mush.
Posted on 11/14/21 at 8:24 am to junior
For your standard duck breast, I would go 2 hours max. Cook at 123 to 125. 130 is too high and 12 hours is way, way too long.
Posted on 11/14/21 at 8:27 am to junior
12 hours is way too long
I’d probably go 122-125 for 1 to 1.5 hours max
I’d probably go 122-125 for 1 to 1.5 hours max
Posted on 11/14/21 at 8:30 am to junior
I wouldn’t go abound 125 and 90 min.
Make sure you pat the skin dry afterwards before searing.
Make sure you pat the skin dry afterwards before searing.
Posted on 11/14/21 at 8:31 am to Goldensammy
2 hours seems a bit short to me. I'd prefer over 4.
Posted on 11/14/21 at 8:32 am to Goldensammy
quote:
For your standard duck breast, I would go 2 hours max. Cook at 123 to 125. 130 is too high and 12 hours is way, way too long.
This.
Then throw it in a hot skillet with lard and brown each side for a minute. It actually was better than I was expecting.
Posted on 11/14/21 at 8:34 am to junior
And to be clear, y’all are talking wild ducks, right?
Posted on 11/14/21 at 8:55 am to junior
quote:
And to be clear, y’all are talking wild ducks, right?
That's what I was talking about. Specifically mallards breasted out.
Posted on 11/14/21 at 9:35 am to Goldensammy
quote:
For your standard duck breast, I would go 2 hours max. Cook at 123 to 125. 130 is too high and 12 hours is way, way too long.
I would do this then sear the duck breast on a cast iron skillet or grill. Also make a blueberry reduction to go on top.
Posted on 11/14/21 at 9:37 am to Goldensammy
quote:
and 12 hours is way, way too long.
Why? Thats one of the good things about that gizmo. You can leave stuff in there forever
Posted on 11/14/21 at 9:44 am to DownshiftAndFloorIt
quote:
Why? Thats one of the good things about that gizmo. You can leave stuff in there forever
No not quite.
We did some rabbit and I was at the lease and my buddy asked me how long I thought to put them on for , I assumed they were wild rabbits and were going to grill them. 8hr and they were mush!!
Back strap and filet mignon if left to long will get to a point they can not be picked up with tongs and they fall apart and have that mushy texture.
Posted on 11/14/21 at 9:57 am to mingoswamp
Thanks to all for the advice!
Posted on 11/14/21 at 11:01 am to DownshiftAndFloorIt
quote:
Why? Thats one of the good things about that gizmo. You can leave stuff in there forever
I did a 40 hr chuck roast and it was great. 8 hr deer roast turns to mush. I have a deer roast in mine right now that’s coming out at 3 hrs later today.
Posted on 11/14/21 at 5:41 pm to Goldensammy
Thanks for the advice
125 for 2 hours was great, but meat was the tenderness of a NY Strip
At 4 hours it was like a tenderloin and I was done
130 for 12 hrs would have been bad
125 for 2 hours was great, but meat was the tenderness of a NY Strip
At 4 hours it was like a tenderloin and I was done
130 for 12 hrs would have been bad
Posted on 11/14/21 at 6:17 pm to junior
If you wanted it like a tenderloin, you should have saved yourself a whole lot of time. Salt, pepper, pan seared in cast iron hot. Couple min each side, at most. Well, for a mallard, maybe 3 min per side. That would result in perfection.
Sous vide should be reserved for a less desirable cut of meat. NY stips and below, yes. Ribeyes, filet, and so on, it is not necessary. One of my favorites to use the sous vide on (before beef prices when through the roof) was a prime sirloin. They could be bought cheap and they turned out like a high-end cut.
Sous vide should be reserved for a less desirable cut of meat. NY stips and below, yes. Ribeyes, filet, and so on, it is not necessary. One of my favorites to use the sous vide on (before beef prices when through the roof) was a prime sirloin. They could be bought cheap and they turned out like a high-end cut.
Posted on 11/14/21 at 6:32 pm to Goldensammy
quote:
If you wanted it like a tenderloin, you should have saved yourself a whole lot of time. Salt, pepper, pan seared in cast iron hot. Couple min each side, at most. Well, for a mallard, maybe 3 min per side. That would result in perfection.
+1. Rare-Med Rare fresh mallard breast on the grill/iron skillet is easy to make a damn good meal.
Posted on 11/15/21 at 7:01 am to junior
“Sous vide”
For domestic duck breast, I’ve done 147.2 for 45 mins then shock in ice water. Then score skin & sear as you normally would. It’s much more tender at medium rare than conventional cooking. The higher temp softens tissue without cooking. Might be worth a try on the wild. If not you have a good technique on domestic
For domestic duck breast, I’ve done 147.2 for 45 mins then shock in ice water. Then score skin & sear as you normally would. It’s much more tender at medium rare than conventional cooking. The higher temp softens tissue without cooking. Might be worth a try on the wild. If not you have a good technique on domestic
Posted on 11/15/21 at 7:24 am to Goldensammy
quote:Haha, no.
Sous vide should be reserved for a less desirable cut of meat. NY stips and below, yes
quote:It's never necessary. It improves the cook of even the best cuts.
Ribeyes, filet, and so on, it is not necessary.
Posted on 11/15/21 at 7:45 am to AlxTgr
I use a suevee or air fryer for everything.
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