Duck breast sous

Duck breast sous

Category: Meat dishes

Ingredients
duck breast	150-170gr / pc
Salt pepper	taste

Cooking method

• If possible, keep the duck breast in the refrigerator for several hours (overnight). On a paper towel lined tray. Not covered. This will get rid of excess moisture on your skin. And at the same time will enhance the duck aroma.
• Pepper, pack in a vacuum bag.
• 
• Heat the water to the desired temperature, immerse the bag with the duck. Wait until the temperature is restored to the set one, set the time.
• 
• Cook the souvid at 57 C for at least 45 minutes, 2 to 4 hours. In 2 hours, the subcutaneous fat will slowly soften and melt, and the meat will stabilize and then will not shrink in the pan.
• Remove from the bag, blot thoroughly with a paper towel. Cut the skin diagonally, with a diamond.
• Place skin side down in a dry, heavy-bottomed skillet, fry over high heat for about 2 minutes, until curdling strongly. Reduce heat to medium and continue to fry all the while moving and pressing to the bottom to ensure skin contact with the hot skillet. Turn over and fry on the other side for literally 30 seconds. Salt.
• 
• Transfer to dish lined with paper towel and rest for 5 minutes before serving. (We're out of paper towels, and the duck is just resting on a cutting board.)
• 
• For a side dish, we have a green salad with radiccho, caramelized pear and walnuts in a dressing with sherry vinegar.
• 
• If you do not serve immediately, then, without opening, cool the bags sharply and quickly in a sink with salt water and ice. Keep refrigerated.

Time for preparing:

2 hours 15 mins

Cooking program:

suvid

Note

In short: cook the souvid at a temperature of 57 C, 2 hours.

From the side dish kayfanul !! I love fruit side dishes !!
Thanks for the recipe)) we often cook the breast, I love it very much for the instant preparation.

just info, duck meat can be eaten aldente, if, of course, you trust the manufacturer. Medium roasted duck fillet is sooooo delicious

I will not get a vacuum sealer, but it is in the near future)))) I will definitely try your method)

[Cronut]

CronutWill definitely try this recipe. And the side dish is generally cool.

[Zhannptica]

Zhannptica, we have a vacuum sealer relatively recently. I bought both containers and lids, but in the end we only use the film for packaging under the suvid. And I must say that I do not feel much joy from the packer. If the bag is with fish, say, or meat, then the air is barely just pumped out. I even thought that the defective got. But I tried to pack the bread, it just crumpled into a stone. It turns out that the packer works, I just don't like it.
Today I would not spend money on it. Bags with a lock are now sold everywhere, even in Ikea. They work.

What kind of packer do you have? It seems to pump out the air well (Redmond).

[domovoyx, Zhannptica]

domovoyx, Zhannptica, we are always on a diet, so we always make side dishes light. And with the duck, I especially love the pear. Fry a quarter in a pan after the duck breast, until crusty, then add a little water, close the lid for a few minutes. I take off the lid, wait for the water to melt quickly, and the crust is fried again. Sometimes, if the pear is for Asian salads, I use soy sauce instead of water.

Added Sunday 16 Oct 2016 09:51

domovoyx, the packer, like almost everything in the kitchen, was bought at the American sale - FoodSaver. Classic, not fancy, but compact. But in general, it did not meet expectations.

[Cronut]

Cronut, thanks for the recipe! I have been looking for a recipe for duck breast sous vide for a long time, but somehow everything did not suit me.And here - one hundred percent mine !!!
And the side dish is very interesting. In short: I will do - I will report.

And the duck breast (from the domestic duck) has been waiting for its finest hour for a long time.

[Cronut]

CronutThanks for the recipe!
Duck breasts are delicious! We prepared them at MK from Shteba with the Chef.
Just class !!

[Masinen]

Masinen, Yes thank you. It is difficult enough to always cook duck equally well. And with a suvid, you can simply turn off the head. All prepare yourself. This recipe is for us everyday, quick, for inexpensive duck breast, light weight.
We buy expensive duck breasts for a holiday, magre, they usually come in 250 grams. We prepare them according to the recipe of Heston Blumenthal, with preliminary soaking in brine with spices. For every day, laziness happens.

Added Sunday 16 Oct 2016 11:16 AM

gala10, the recipe is elementary, no need to bother. And the result is excellent. At one time I was addicted to drying duck breast for salads (salting with spices, then hanging in the refrigerator). Then I realized that, again, laziness, and often the duck turned out to be too salty. Now I use this recipe to cook hot dishes and duck for salads. In general, I recommend it.

domovoyx, Zhannpticawho love salads with fruits, the season of persimmon is coming soon, try this duck in a salad with persimmon. From greens it is customary to add some kind of bitter salad to add radiccho or chicory. Of course, you can't buy them with fire during the day, but maybe someone has the addresses you need. Heat hazelnuts or walnuts in a pan with sugar. There will be a salad ala Maghreb.

Added Sunday 16 Oct 2016 11:27 am

As for the equipment, I am glad for everyone who has Shteba. The suvid technology is excellent, everyone should join.

But for those who have not yet purchased specials. equipment, I definitely recommend Anova. The device is very compact, it fits with any utensil in the kitchen, from a ladle to a huge saucepan. It keeps the temperature perfectly.

You buy a lid stand in Ikea, arrange food bags on a stand instead of lids, and you can cook suvid even for a banquet, even for a wedding, in huge quantities.

Plus Anova is available in 220V version. And sometimes you can get caught on a sale. It seems we bought ours for 119 dollars, the price is regularly repeated.

There are already devices that do not even need to be fastened to the pan, they seem to be attached with a magnet. But more expensive.

And although Shteba is a pretty cube in design, I cook a souvid almost every day, and a place can be allocated in the kitchen. But I still think that it takes up too much space in the kitchen.

I sold my staff 200 because of the size. Nice but big.

Now Shteb has a submersible suvid. It went on sale for about two weeks, probably.
Like Anova in appearance.
But there are no owners yet.

[Maria]

Maria, somebody will buy

Great news about the submersible Staff. I hope the ranks of suvid users will grow faster and easier.
And comparable in price, wonderful.

Added on Monday 17 Oct 2016 07:27 AM

The main thing is in a submerged suvid, like my Anova, or the new Shteba, that you can always take him with you. We went to the sea - with us, stayed with my parents - I took it with me, who had a dacha - God himself commanded. Even sometimes we go on a visit with this device, there is always something to help: and then to process the chocolate, crème brlée in a quick way, or even with a hot one, will help, while the guests have fun with salads.
There would be an opportunity, I would just give all my friends and acquaintances for their birthday. And so - we carry with us.

that you can always take it with you

Here, here, this is the main reason for the acquisition))

[Cronut]

Cronut, thanks for the recipe!
I cooked for the first time, the result was impressive.
Although I cooked in Shteba D1, the temperature there certainly dances, but we still taste good.
I also added lingonberry sauce! Perfectly sets off the duck!

[Natalia]

Natalia, beautifully

[dana77]

dana77, it turned out very, very nice. It's nice that you liked it.

At the parents' home, the elders do not like the duck very much, they say it reminds of the difficult Soviet times, when only a duck could be bought.

Our associations are completely different - trips abroad and good restaurants. We cook duck breast very often. And with lingonberry sauce it is especially delicious, here I agree with you.

We recently had to change our pressure cooker. We took a Redmond RS-380, there is a Vacuum program. And although the temperature also walks a little. I began to use it quite often. On most products, the difference is subtle. More precisely, the difference is very noticeable in comparison tests, but not in everyday life. Well, it turned out a little differently, it's still delicious.

I still make steak in Anova. But the quality of the meat has changed, and it also affects the result.

Added Thursday, 05 Jan 2017 7:50 PM

My guests really liked this version of the salad - with persimmon. Duck breast, arugula, radiccho, nuts - almonds.

[Cronut]

Cronut, I want to thank you for this wonderful recipe!
I really love duck, but I realized that the options for cooking with honey and citrus are not mine. And what is mine - I myself do not know.
Several times I ordered duck breast in restaurants, but I didn't like it there either - it is always served very lightly roasted, with blood, but I don't like that. To my taste - it's just undercooked, in addition, the institute course of helminthology sunk into my soul and does not allow me to calmly enjoy such dishes.
But your version turned out to be ideal! The meat is tender and juicy, but at the same time not raw.
I marinated the breasts overnight in a vacuum container in adjika with olive oil, then dried them with napkins and served them in Steba for 2 hours.
Before serving, I fried according to your recommendations.
Served with its standard poultry side dish - apples and peppers (home canned).
It is very tasty both hot and cold. The first experience of suvid turned out to be successful, I'll go look for what else you have in your recipes

[SvetaI]

SvetaIThank you so much for your comments. It’s very nice that you decided to try my recipe. And, of course, I'm glad you liked it.

The recipe is one of my favorites, very simple. We will always see a double portion at once. We eat one hot as a main course, the other is left for salads.

SvetaI, do you have a domestic duck? I have a dressy duck breast recipe, but only bother if the duck is first class.

Thanks again, thank you.

PS: I got hooked on your home-canned peppers. It's like an Antonovka recipe on the forum? I walked, many use this combination in recipes. And for me this is soooo unusual.

[Cronut]

Cronut, I have a store duck, the breasts were small, but a lot
And be sure to expose your ceremonial recipe, it will be useful to many.
About apples and peppers. Maybe there is such a recipe on the forum, I was not looking. I do it very often. Take Antonovka and sweet pepper, certainly red and preferably fleshy. Apples are cut into 4 - 6 pieces, so are the peppers. A syrup is prepared at the rate of 200 grams of sugar per liter of water. We put peppers in a jar along the walls, and apples in the middle. Fill with boiling syrup and sterilize in the standard way. It turns out very tasty and aromatic, good for a festive table as a light and elegant side dish. Especially good for poultry and this recipe fits perfectly.

[SvetaI]

SvetaI, clearly, we also mainly buy such breasts. To them and the recipe "in a quick way".

Apples with pepper is very interesting, it doesn't even fit in my head. Now pepper is under 300 rubles, I will not try. And for the canning season, I will definitely order my mom to check. I rarely roll up. Thank you.

Now pepper is under 300 rubles, I will not try.

Now, of course, it makes no sense. In September, as Antonovka ripens and the ground peppers turn red - that's when it's just right!

[Cronut]

Cronut, thanks for the recipe. Now the duck is being cooked. My first experience with anova) I have 300 grams of breasts, so I set it for 3 hours.
I wanted to ask you to share the recipe for good breasts) festive, as you call it)

[Lisichkalal]

Lisichkalal, I will definitely share. Now at the new job I take cases, very busy. I'll try to do it on the weekend.

An extra hour, I think it is not necessary to add, 15 minutes is enough. Good luck.

[Cronut]

Cronut, what is your name ?
I am grateful! The duck is good! The husband groans from gluttony))))
Really very tasty, but I haven't mastered half of the breast, and my husband ate almost 1.5))
Pink, roast on top, soft and very aromatic!
I have trouble with my daughter, 6 years old, she doesn't eat meat.
And here !!!!! I ate and asked for supplements. Just for the sake of this, it was high time to buy anov.
Made 3 breasts. Salt pepper; salt, pepper, garlic; salt, pepper, rosemary branch.
Most of all I liked just salt, pepper



Add
The quality of the dish is restaurant!
Having tried this in a restaurant, I would say very well.
If I tried on a visit, I would be shocked
We have guests on the 14th, let's see the reaction)))
I made an apple instead of a pear for a side dish, it was delicious, I liked it more with cinnamon.
But the sauce has not yet picked up.
Ohhh, how much I wrote)) but delight!

guests really liked the duck breasts

[Cronut]

Cronut, Yummy! I'll come from the dacha, I will definitely do it! You can see 6-8 pieces and let them lie in a vacuum, and if necessary, get them and fry them!

[Konstantin]

Konstantin, I'm just wondering how to heat meat. Today I took 1 breast out of the refrigerator and warmed it up in the microwave: girl_cray1: of course, the meat has changed. It takes a long time to grill for the middle to warm up. Then the meat will be cooked too. Warm with anova for a long time. It's not worth it for 1 breast.
I have pork in the fridge. Here, too, I think, but how to heat it, so as not to spoil the degree of cooking after sous vid.

[Lisichkalal]

Lisichkalal, I fryed it in a preheated pan, it turned out great. Soft and gentle, not dry. But it’s not hot inside and not a refrigerator.

[Konstantin]

Konstantin, next time I will try to warm it up.

I don’t understand what happened. Today I cooked 1 breast of about 300 grams. 3 hours at 57 degrees. I didn’t finish cooking (meat with blood. And I cooked it especially for my daughter, I was afraid to give it to her. I fried it in a pan. I don’t understand where I went wrong.

[Lisichkalal]

LisichkalalMaybe not thawed? Was it straight from the cold? Or just such a duck.

[Konstantin]

Konstantin, thanks for the answer. I bought a breast and immediately began to cook. That is, she lay in the refrigerator only in the store and by the time they arrived she was already warmed up.
Bought this time in another store.
Maybe you really got such meat?
She was upset because of what her daughter was doing and she was waiting, but her husband fell)
When I got the meat, it was red juice and I already doubted. But she opened the bag and hoped that the meat would come through when frying.
What to do in such cases? Cooking longer at 57 or raising the temperature?

[Lisichkalal]

Lisichkalal, Of course, raise the temperature to 60-62 °, apparently the breast was pumped.

[Konstantin]

Konstantin, pumped, hmm, sounds creepy, especially when you buy meat for children (I bought a breast at Lidl!

[Lisichkalal]

Lisichkalal, I bought the breast in Moscow, though, but I had a similar case. But I ate it raw, and like mmm. It also happens that a bird is damaged during slaughter and blood is collected in the vessels there. And for children it is yeah!

I wrote about the boutiques to girls from Europe, for Vicky Mirabelle for sure))
I'm shocked: (only there I buy a chicken, and now I thought ...



Better the latter than the build up, but still not fun.

I bought breasts today in the same store as the first 2 times.
I cooked the same way. 3 hours, 57 degrees.
Everything is fine !!! The children ate, mom is happy.
Indeed, the problem was in the meat (

[Lisichkalal]

Lisichkalal, Well, that's the solution to the question, meat .......

[Konstantin]

Konstantin, thanks for prompting. I would have thought of it, I would have ruined a bunch of meat
Now I'm worried about buying chicken there

[Lisichkalal]

Lisichkalal, Yes, it seems that you take normal chickens, without bruising, fractures and bruises, the meat is fresh, dense pink-beige color, right? Slightly slippery breast if you only take breast. So Chickens are normal

[Konstantin]

Konstantin, yes, everything seems to be so, but I cooked the breasts for 4 hours at 60 degrees and the fattest didn’t finish cooking.

[Lisichkalal]

Lisichkalal, Chicken breast? 4 hours at 60 ° I cook 2 hours at 63 °, but I immediately take 5-6 pieces in 2 bags, well, they are not very thick with a thumb thick. It turns out softly juicy tender. Sveta, how have you not prepared enough? Blood? There are vessels, they are reddish all the time.

We already have a hard offtopic. We apologize to the author of the recipe.

At 63, I got a little stiff.At 60 I liked it more. This is how I mask the chicken in the salad, the more tender it is, the less noticeable, so that the daughter does not guess. Otherwise, she will not eat. The meat in the thickest part of one breast remained pink. It’s not blotches, I’m the whole middle. I cook 4 breasts in 1 bag. Thickness of the thickest part was cm 4

I bought a duck breast, I will see it today. It will definitely be delicious!



But I didn't guess, I bought the breast in the subway, the duck is thick, I won't take this anymore, the sea is blood, the smell is whiter. And it was so delicious before this breast. I will look for another duck breast.

[Konstantin]

Konstantin, it's a shame

[Lisichkalal]

Lisichkalal, Kick, swore yesterday !!!

And the whole duck, not just the breast, so can you cook it? Portioned

[OlgaGera]

OlgaGera, the leg is usually prepared in suvid according to a different principle, imitating (improving) the "confit" method. A couple of tablespoons of fat are added to the bag, the temperature and time are different.
How to cook a whole duck, I'm just thinking now, they gave us a present for the new year.

Will try to post details soon (today?).

Lisichkalal, forgive me for not responding to your comments for a very long time. I check the mail very, very rarely, apparently I missed it.

The quality of the meat certainly matters. The forum has a lot of discussions on this matter.
Red sap is sometimes exuded when sipped. But each case must be judged individually: how much? what quality?
Doubt - it is better to buy other meat.

The temperature can be increased up to 5 *. This is not as noticeable on duck as on steak. And if the quality of the meat is a little different, maybe this mode will suit him better.

There is no need to increase the time. Minimum for small breasts 45 minutes. 2 hours is more for the fat, so that it melts easily and is enough for a piece of any size. (If there are several portions in the bag, distribute so that it is flat, no extra thickness is needed).

Breasts 300 g - large. I usually keep these in brine at first. My grand recipe, I promise you for a long time.

She decided to quit her crazy job. Maybe I will finally send everything that I promised you.

temperature and time others

Aha ... we are waiting