Try this Basic Duck breast technique (also sous-vide sous vide) recipe, or contribute your own.
Suggest a better descriptionFor sous-vide option: made https://www.seriouseats.com/sous-vide-101-duck-breast-recipe but using on the crown,. MUST pat dry the duck especially the skin side well. Needs on level 6 (start from cold) at least 10 min. And a couple of minutes on the other side. Was more medium than medium rare (though surprisingly juicy with a very pleasant texture), so next time sous vide to a temperature to 120F instead and see. OR take straight from the fridge (the other breast form the initial cooking) straight into the Dutch oven.
Make about 20 slashes and then 20 more perpendicularly. Season generously with salt (NO pepper) and and put on a plat (no paper towels) and uncovered int he fridge for several hours up to overnight (I did it this time for about 6 hours)
. For the Barbarie, directly from the fridge onto a cold Dutch oven on level 6 for 9 minutes, pressing occasionally then 1-2 minutes pressing on the other side then sides for 30 seconds. Put in an oven on top most rack and only then turn on the oven to minimum while making the sauce , about 5-10 minutes no more
Serve with chanterelles in this recipe: https://www.bigoven.com/recipe/2799480/ or this one https://www.bigoven.com/recipe/chanterelles-with-garlic-and-parsley-en-persillade/2930269
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Serving Size: 1 Serving (225g) | ||
Recipe Makes: Servings | ||
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Calories: 475 | ||
Calories from Fat: 308 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.2g | 46 % | |
Saturated Fat 11.3g | 57 % | |
Monounsaturated Fat 15.3g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 180mg | 55 % | |
Sodium 126mg | 4 % | |
Potassium 560.2mg | 15 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 39.2g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 475
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