aCooksConfession
Well-Known Member
I've enjoyed duck since I tried it and every time I have it again it never disappoints. I made this dish the other day and I enjoyed it and so did my girlfriend. I brined the duck breast for 1 hour, then placed it in the sous vide for 1 hour at 135 F. I marinated the carrots and then sous vide them at 180 f for two hours inside the marinade. The duck Demi was a simple red wine reduction with some duck stock I had already in the freezer. Recipes follow. Who else likes duck and what're your favorite recipes?
Brine :
2 Gallons Water
1 1/2 Cups of Salt
2 TBS Black Peppercorns
1 Cup Honey
1 BN Thyme
2 Bay Leaves
1 Head Garlic
Marinade
1/2 Cup Olive Oil
1 TBS Sesame Oil
1 TSP Coriander Seed
1 Cinnamon Stick
1 TSP Sea Salt
1 TSP Blak Pepper
2 OZ Mint Leaves
Pound everything into a paste with a mortar and pestle
Brine :
2 Gallons Water
1 1/2 Cups of Salt
2 TBS Black Peppercorns
1 Cup Honey
1 BN Thyme
2 Bay Leaves
1 Head Garlic
Marinade
1/2 Cup Olive Oil
1 TBS Sesame Oil
1 TSP Coriander Seed
1 Cinnamon Stick
1 TSP Sea Salt
1 TSP Blak Pepper
2 OZ Mint Leaves
Pound everything into a paste with a mortar and pestle