Great video. Thx for putting the ingredients and cooking steps in the descriptions. Keep up the great work. I do miss your hunting videos but I get it.
My son told me about your channel he is a young water fowl hunter from Oklahoma and I know he will love this channel because of the Duck recipes , Hope you get refreshed and enjoy your down time or different time , I Pray this channel does well for you and affords you some new experiences ! thanks for all of your content !
Hey, I am really liking the new channel. If you ever want a larger pan take a look at Good Will. Also I made a lid for my pan. Well you keep them coming and I will keep watching.
Nice to see a cooking slant to hunting. Wish you would replicate how New York restaurants served market-gunned duck to millionaires way back when. I heard the 'Millionaires Club of Lake Erie still do it this way. 500 degree F. Can only have it two ways... I recall wood stove too for either 8 minutes or 9 maybe. Rare vs medium rare. Best I ever had is goose from red hot wood stove oven. Or cook over fire outside. HOT and WOOD seems the key.
Looks good, but what temp did they come out of the castiron skillet. Looks a little over done, but without a temp no way to know. Doesn't take long to go from 130 to over 150. Just asking, not being critical.
Josh: thank you so much for you cooking recipes for water fowls!!!!!!!! I save them all!
Great video. Thx for putting the ingredients and cooking steps in the descriptions. Keep up the great work. I do miss your hunting videos but I get it.
Nice Josh!
That looks awesome! I'm going to have to get a Sous Vide now! Thank you for sharing and Good luck with everything my friend!
My son told me about your channel he is a young water fowl hunter from Oklahoma and I know he will love this channel because of the Duck recipes , Hope you get refreshed and enjoy your down time or different time , I Pray this channel does well for you and affords you some new experiences ! thanks for all of your content !
Looks good as a former cook, and now a butcher, you cooked that very well.
Great job josh cheffing it up and using your duck meat in different cooking applications can’t wait for more!
nice, love it. i'll have to give this a go
Love the videos, sucks you got burnt out but excited for the cooking videos
Amazing recipe
Hi Josh! Here from outdoor limits!! Proud to be an OG subscriber here
Hey, I am really liking the new channel. If you ever want a larger pan take a look at Good Will. Also I made a lid for my pan. Well you keep them coming and I will keep watching.
Thanks for everything! Can’t wait to try this recipe 😋😋
Great job!
Nice to see a cooking slant to hunting. Wish you would replicate how New York restaurants served market-gunned duck to millionaires way back when.
I heard the 'Millionaires Club of Lake Erie still do it this way.
500 degree F. Can only have it two ways... I recall wood stove too for either 8 minutes or 9 maybe. Rare vs medium rare.
Best I ever had is goose from red hot wood stove oven.
Or cook over fire outside. HOT and WOOD seems the key.
Looks delicious
Josh you been watchin GuGa foods videos? Haha awesome video man, definitely gonna give that a try
Do you brine the duck before you cook it to get the blood out? If so, do you let it hang out in the fridge for a day after to dry the skin out?
6:31 It was at that moment he realized he shouldn't have added the sauce.
That sauce was the bomb!
Stranglehold outdoors
Looks good, but what temp did they come out of the castiron skillet. Looks a little over done, but without a temp no way to know. Doesn't take long to go from 130 to over 150. Just asking, not being critical.
Probably around 135. Letting the meat cool after the sous vide is important so that it does not over cook when you sear it
@@outdoorlimitsgrill Thanks!
Nice video, is there any benefit in searing them in an initially cold pan instead of a hot?
it gives the fat more time to render and doesn't burn the skin
OmJ ( oh my Josh)
Sooo goood
Two shots of vodka
When did you steal Matt's mustache?
i just borrowed it
get rid of the stache
👍🏼👍🏼