This is becoming one of my favorite channels! The key is the honesty, but also the willingness to try things to see if they work. Like having friends over to shoot the $#!t, try new things, hang out and enjoy good food. Thank you so much!
Made this duck breast, sauce and salad today and had some friends over. I replaced the strawberry jam with cranberry jam and the sugar with maple syrup. I also added olive oil to the salad in equal proportion to the vinegar. I can also recommend pre-searing the skin and not using any additional fat or oil in the pan. Give it another brief sear when it comes out of the bag on both sides. The skin was crispy on the outside, but had not gone chewy. The meat was juicy and tender. Everyone loved it. Thanks for getting me hooked on sous vide and the excellent recipe ideas!
Can u make sous vide frozen steaks? Not those steaks that are seasoned then frozen. Just frozen. Cause in my country there are no fresh beef that are good quality. Yes i know you already made the vid on sous vide frozen ribeye but thats already seasoned before. Thank you!
@@SousVideEverything I agree! I have been in the culinary industry for many years and feel that I know a good deal about how to make various cuisines, but sous vide is very new to me. Even though I don't make everything you have on the channel, I still watch, for i feel that I learn a lot. I have even migrated to Guga Foods!
i actually really like duck. it's sweet and savory, and full of flavor. on a side note, when are you guys going to come up with a t-shirt? if you haven't already considered it, you should. thanks fellas!
Duck is hugely popular here in Australia, I agree that it takes a little getting used to when you first try it, but if you cook it properly there’s nothing like it, especially keeping the rendered fat aside for roast vegetables, yummy
This recipe has changed duck for me forever. I was able to bag some ducks this year and sous vide them and it was a game changer. I tried to make the sauce but the whiskey kept going into my mouth.. Old habits die hard
Don't sauce it after you crisp the skin. It pulls moisture back into the skin and loses the crisp. If you do sauce it, do it immediately before you eat it, but don't let it rest with the sauce on it. But I do have to say you nailed the cook temp. It looks delicious.
If you're adding 2/3 table spoons of orange marmelade and a little bit of cumin to the bags it will taste AMAZING! I did this a lot of times and this gives the duck a great oriental touch!
Thank you for this video... I was looking for how to do duck... and there you are the one who shows it.... I just ordered a Sous Vide circulator and the bath today and can't wait to try it... All because of you and how you show it. I have a freezer full of Ribeyes and Sirloin Steaks and more ... it is going to be a good experience learning how to use the Sous Vide.
As always loving the videos and especially the music you're adding! I love the salads you've been showing off lately, will definitely have to try some of them, looks so delicious!
Duck is a little gamey and is an acquired taste. I liken it to sushi. It may be a little strange the first time, but if you eat it a few times it grows on you and you end up loving it. Duck is very similar to grass fed beef and lamb. When cooked properly, it is delicious and it should have that mild, gamey aftertaste. That’s what makes it uniquely delicious.
I made duck breast for thanksgiving. It kicks turkey's tail feathers! 2 hr @ 135F. Close second to ribeye imho. I also used the rendered fat to saute shallots for the sauce.
Me parece gracioso que a veces suenas como si no supieras como se llaman las cosas "then we add some...pepper?...salt???" jajajaja love your channel man, keep it up!
Nice job guys. I thought it looked great. I like duck,so this is a winner for me. That salad.....yup....Amazing. Will be adding that to my regular weekly menu. Cook on Bruthas!
Thanks bro, I love the salad, like the duck but if you ask me... will you do it again? Only if someone really, really likes duck and asks me very nice I would. 🤣🤣🤣🤣🤣🤣🤣
Guga, you prepared that duck perfectly. We eat it a lot in the Midwest and sous vide plus pan sear is tops. Well done. Not sure if I can trust Ninja's opinion anymore...
I was leaning back while watching this, but when you asked if chicken breast was better, I leaned in real close for the answer. I was relieved when he said "no". Someone would have to really hate something if they prefer chicken breast.
Hi, duck needs pre sear first, just a bit and only the skin side! Don't use oil for searing, the skin contains enough fat, if you think fat necessary, use butter. Use only salt and pepper! Sous vide. Sear at the end both side. Wait for rest a bit. And eat eat eat eat like a 🦈! One of the best food ever. Good luck for the next try. Love the channel from the beginning.
when you are already cooking sous vide, you should get a vacuum evaporator for the sauce and maybe play a bit around with an ultrasonic bath and a centrifuge - no need to mention cryo fry or an induction fryer
I'm coming from a place where ducks are everything. Duck confit, duck breast etc. From the look of it, you overcooked the duck breast. I know that you, americans, like you meat at least medium rare to well cooked but duck breast flavors are way better when the meat is still a little red in the middle. I'll try to get some pictures of our next BBQ to show you how it should be done :) Kudos from Bordeaux ! :)
Duck is very common in Denmark, here is my preference for duck breast, cuz as you know with chicken, if you make a whole one, it's much better... Only salt and pepper, brown it in butter on the pan, finish it in the oven with the last couple of mins with the grill on, to make that top skin and fat super crispy, like pork rinds! I swear I could eat duck skin as chips, it's soooooo goooood!
In Denmark (where I'm from) we eat duck quite often during holidays (christmas for example). To see you guys eat duck like it's a completely different thing is just so strange to me. The duck looks amazing though, but here in Denmark we don't cut the fat. Ducks are greasy in general so we just cut it off after it's been cooked. Great video and I love your channel!
Hey how about cutting a brisket into two inch thick steaks ..seal .sous vide and torch em..I figure one can get a bunch of steaks out of it and could be cheap
Everything looked delicious! A small suggestion though.... Try crisping the skin without using oil or fat as there tends to be a lot of fat in the duck skin already. Medium to low heat on just the skin side is usually enough to get the crisp you want. Good video!
If you ever get the chance to try wild duck shot from the northern states, don’t pass it up. They are better then farm raised ducks. That being said, farm ducks are yummy. We eat them a few times a year. The salad looks great, I’ll have to try that.!
Glad to see duck on the channel guys! I have a few notes: First, with sous vide duck breast, pre-searing the skin is a good idea; this allows you to get a head start on the crisping of the skin while the meat is still cold, which helps minimize the amount of time you need to sear after the water bath. Second, I like the idea of the sauce and it sounds delicious, but I think laying the sauce down on top of the duck takes away from the crispy skin (which is the best part!). A way around this would be to either lay the sauce down on a plate and place the duck on top of that for serving, or have the sauce in a separate dish and just dip the duck into the sauce bite by bite as you eat. Third, I know someone else in the comments said the duck was overcooked, but you shouldn't worry too much about that; duck takes very well to a wide variety of temperatures, from 129F all the way to 149F. (And personally I love the temperature you did them at. I usually cook mine at 136F, which is medium-rare for duck meat 😃)
Perfect explanation and knowledge Alex! I thank you for this comment. You are right on the money and even thought the sauce was what saved it. Maumau should have NOT thrown 100 gallons on top of it. I was on the other room getting the camera when I came back I was like MAUMAU WTF did you do.... 🤣🤣🤣🤣🤣🤣🤣 you dropped the whole sauce on the duck maumau..... 🤣🤣🤣🤣🤣🤣🤣 He was like UPS sorry...🤣🤣🤣🤣🤣🤣🤣 I said well it is what it is.... hope the sauce is good and thankfully it was.
Lots of courage to do something out of your comfort zone 🙏. Chinese Peking duck is the only duck I’ve ever had and it was good. Keep the fun videos going 👍.
Late to the party so you might not see this but here goes. What type of duck? Was that a Muscovy Breast? I've been wanting to try Muscovy for a while and now that I have my new Anova want to give it a shot. Thanks!
You didn't say much about your impressions of the Heston Cue. I had never heard of it, looked it up because of this video. I'm not really sold on it, personally, but I just wondered if you felt it really was useful for you, over using a regular pan and burner? I think sometimes with technology we tend to go a little too overboard trying to make it fit into some kind of niche, and I wondered if that might be the case here?
Guga thanks for your great channels ! But I think the herb that you put in the sous vide bags is rosemary, not thyme. I have rosemary and thyme in my garden and il looks exactly like my rosemary. Cheers
I love duck! It's definitely an acquired taste though. It's got that mineral flavor, more like red meat, but not. I also love the fat and skin. Duck confit is wonderful. I think he should have used some juniper in the spice blend, and good Gin in the sauce.
Guga, your duck looks good man! Only problem is the sauce! Next time do a savoury sauce and N E V E R pour the sauce on top of the crispy skin(becomes soggy). I am cooking my first sous vide ever, you are an inspiration!
How about an episode with reindeer meat for Christmas? You have to order it from a Canadian or northern US state supplier, but hey it will match the season! :)
"Not cultured people," from the mouth of a dude with a sous vide TH-cam channel and very professional looking food tweezers! Don't sell yourself short! Y'all are PLENTY cultured! Thanks for this video!
Experimente fazer fígado! Aposto que comia muito aqui no Brasil e aí não é tão comum... Excelente vídeo, acompanho o canal desde os primeiros inscritos e só tende a crescer mais. Sucesso!
Great video ! For fact, duck is a very popular meat in south-west of France. And it's personnaly my favorite "non beef" meat. I will very curious to see you dry-aged it !
Have you given up on your smoker? I still use the foil pan ones from the video many moons ago - planning to try this duck with that. Any chance to do a smoker challenge on the three types?
Maybe just pan sear it on the skin side and torch the other side to get texture. They make really good duck breasts here in Taiwan, not sure how comparable to steak, but Duck breasts are red meat too, they normally cook it medium to medium well here. Also, maybe you can try to shower the duck with hot sweeten water with Maltose before you sear it with just the torch. Cantonese duck from Hong Kong bath the whole duck in this fluid, and let dry before they grill them, maybe that's what you are looking for. Grilling suppose to take most of the fat out and leave you with that crispy skin, the Maltose bath will leave the duck skin with a hint of caramel.
![[ENG/SUB] Duck Breast Sous Vide with Orange Sauce](http://i.ytimg.com/vi/DKBzSxIgbso/mqdefault.jpg)
This is becoming one of my favorite channels! The key is the honesty, but also the willingness to try things to see if they work. Like having friends over to shoot the $#!t, try new things, hang out and enjoy good food. Thank you so much!
Made this duck breast, sauce and salad today and had some friends over. I replaced the strawberry jam with cranberry jam and the sugar with maple syrup. I also added olive oil to the salad in equal proportion to the vinegar.
I can also recommend pre-searing the skin and not using any additional fat or oil in the pan. Give it another brief sear when it comes out of the bag on both sides. The skin was crispy on the outside, but had not gone chewy. The meat was juicy and tender.
Everyone loved it. Thanks for getting me hooked on sous vide and the excellent recipe ideas!
I think good duck tastes a lot like good beef. I actually cooked some duck breast sous vide a couple weeks ago for the fam. Great cook my friend!
Ballistic BBQ great to see you supporting other cooking channels. Keep being kick ass brotha.
surprised to see u here!! kssksksk a legend supporting a legend
Best sousvide channel
Thank you so much.
Can u make sous vide frozen steaks? Not those steaks that are seasoned then frozen. Just frozen. Cause in my country there are no fresh beef that are good quality. Yes i know you already made the vid on sous vide frozen ribeye but thats already seasoned before. Thank you!
@@SousVideEverything I agree! I have been in the culinary industry for many years and feel that I know a good deal about how to make various cuisines, but sous vide is very new to me. Even though I don't make everything you have on the channel, I still watch, for i feel that I learn a lot. I have even migrated to Guga Foods!
this is the least excited i've ever seen Ninja
True
Very nice! Duck and orange is a match made in heaven! Thanks for the video guys. 👍
+Antonio Olsson thank you
i actually really like duck. it's sweet and savory, and full of flavor.
on a side note, when are you guys going to come up with a t-shirt? if you haven't already considered it, you should.
thanks fellas!
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 I was just doing the design for the shirt now... How funny... perfect timing. SOON THanks for your support.
Duck is hugely popular here in Australia, I agree that it takes a little getting used to when you first try it, but if you cook it properly there’s nothing like it, especially keeping the rendered fat aside for roast vegetables, yummy
This recipe has changed duck for me forever. I was able to bag some ducks this year and sous vide them and it was a game changer. I tried to make the sauce but the whiskey kept going into my mouth.. Old habits die hard
Don't sauce it after you crisp the skin. It pulls moisture back into the skin and loses the crisp. If you do sauce it, do it immediately before you eat it, but don't let it rest with the sauce on it. But I do have to say you nailed the cook temp. It looks delicious.
If you're adding 2/3 table spoons of orange marmelade and a little bit of cumin to the bags it will taste AMAZING! I did this a lot of times and this gives the duck a great oriental touch!
Thank you for this video... I was looking for how to do duck... and there you are the one who shows it.... I just ordered a Sous Vide circulator and the bath today and can't wait to try it... All because of you and how you show it. I have a freezer full of Ribeyes and Sirloin Steaks and more ... it is going to be a good experience learning how to use the Sous Vide.
Duck is beautiful. I prefer it to all non wagyu or dry aged beef.
Loved you showing us the salad and sauce you made... Keep up with showing us you making yummy sides!
As always loving the videos and especially the music you're adding! I love the salads you've been showing off lately, will definitely have to try some of them, looks so delicious!
Thank you so much, I appreciate that very much.
Yeah I agree about the music. What source do you get your music from?
Duck is a little gamey and is an acquired taste. I liken it to sushi. It may be a little strange the first time, but if you eat it a few times it grows on you and you end up loving it. Duck is very similar to grass fed beef and lamb. When cooked properly, it is delicious and it should have that mild, gamey aftertaste. That’s what makes it uniquely delicious.
Awesome, you tried duck! It looks like it turned out ah-mazing. Thanks for sharing.
I made duck breast for thanksgiving. It kicks turkey's tail feathers! 2 hr @ 135F. Close second to ribeye imho. I also used the rendered fat to saute shallots for the sauce.
WOW, that is a big, big statement, close to ribeye... WOW WOW WOW
I'm impressed! There was a lot of care and restraint to this one! I'm not huge on duck but this looks delicious!
It's Duck Season here in Connecticut. We have been pretty successful so far this first week on our hunts. We will most DEFINITELY be trying this...
This video was very calm and low key where's the excitement lol! That duck looked awesome👍🏼
I remember the first time i ate duck breast i was amazed how good it tasted
As a Kentucky native, I love the use of bourbon in your videos. Thanks, guys.
+Joseph Eldred Mills heck yeah brother 👍👍👍
I abosolutely love duck and have made it many times. Great idea with the salad and I'll try smoking mine next time! As always, AMMMAAZZZING!
Me parece gracioso que a veces suenas como si no supieras como se llaman las cosas "then we add some...pepper?...salt???" jajajaja love your channel man, keep it up!
You're slaying it man! This is officially the best cooking channel on the internet! Gordon Ramsay doesn't stand a chance! 😃👍
Wow! That was a quick response to a request! As you often say..., AMAAAAAAZING!!!
👍👍👍👍👍👍👍👍👍👍👍
Nice job guys. I thought it looked great. I like duck,so this is a winner for me. That salad.....yup....Amazing. Will be adding that to my regular weekly menu. Cook on Bruthas!
Thanks bro, I love the salad, like the duck but if you ask me... will you do it again? Only if someone really, really likes duck and asks me very nice I would. 🤣🤣🤣🤣🤣🤣🤣
OMG when I saw Duck my mouth salivated a little!! I love it so much!!! You're talking my language!! #duck #bourbon #amazing
Thank you so much... I hope I dont disappoint. I tried.
It looks good.. something different to try once in a while. Good job guys
I absolutely love this channel so much. Sous vide is the best!
+Hadi Noureddine 👍👍👍
i love the friendly atmosphere of your videos, thanks for all the content
Wow Guga you have come a long way!
Well done!
Guga, you prepared that duck perfectly. We eat it a lot in the Midwest and sous vide plus pan sear is tops. Well done. Not sure if I can trust Ninja's opinion anymore...
Wow first to post! Can't wait to see your take on Duck Breast!
Awesome... Thank you so much for your support.
Like Ninja, I'm not too sure about the duck, but that salad looks...AMAZING! Great job as always. Keep up the great work!
How long did you pan sear it on each side, and what kind of heat? Thank you; looks great!
Great work on the videos, very helpful. If you are looking for ideas do a comparison between brining and marinating. Any protein.
I was leaning back while watching this, but when you asked if chicken breast was better, I leaned in real close for the answer. I was relieved when he said "no". Someone would have to really hate something if they prefer chicken breast.
What's the background music?
Hi, duck needs pre sear first, just a bit and only the skin side! Don't use oil for searing, the skin contains enough fat, if you think fat necessary, use butter.
Use only salt and pepper!
Sous vide.
Sear at the end both side.
Wait for rest a bit.
And eat eat eat eat like a 🦈!
One of the best food ever.
Good luck for the next try.
Love the channel from the beginning.
Just got my Sous Vide today. I might try the duck breast, although I've always preferred the leg, slow cooked in a crock pot.
I'm loving the look of that beat salad.
"I just put a little bit of butter"...puts half a stick in xD
I am from Germany, how much weight is half a stick in the US?
@@maximilianscholze8512 55g or 1/4 lb.
Here in the uk a stick of butter is massive it’s around 200 to 350 grams
Y’all need to try Canadian Goose! It has the flavor of steak, but the texture of Dark Meat poultry
when you are already cooking sous vide, you should get a vacuum evaporator for the sauce and maybe play a bit around with an ultrasonic bath and a centrifuge - no need to mention cryo fry or an induction fryer
I'm coming from a place where ducks are everything. Duck confit, duck breast etc.
From the look of it, you overcooked the duck breast. I know that you, americans, like you meat at least medium rare to well cooked but duck breast flavors are way better when the meat is still a little red in the middle. I'll try to get some pictures of our next BBQ to show you how it should be done :)
Kudos from Bordeaux ! :)
Duck is very common in Denmark, here is my preference for duck breast, cuz as you know with chicken, if you make a whole one, it's much better...
Only salt and pepper, brown it in butter on the pan, finish it in the oven with the last couple of mins with the grill on, to make that top skin and fat super crispy, like pork rinds! I swear I could eat duck skin as chips, it's soooooo goooood!
Looks fantastic!
I absolutely love duck its hands down my favorite bird to eat and turkey is second.
I’m glad that you guys are honest in your opinions!
+Connor Hillam heck yeah. Ninja is brutally honest sometimes 😂😂😂😂😂🤣🤣🤣🤣
Keep at it! If everything gets equal praise then we stop knowing what's good and what's actually not.
Plus, Ribeye is pretty hard to beat...
As always..great !!! Best SV channel....
In Denmark (where I'm from) we eat duck quite often during holidays (christmas for example). To see you guys eat duck like it's a completely different thing is just so strange to me.
The duck looks amazing though, but here in Denmark we don't cut the fat. Ducks are greasy in general so we just cut it off after it's been cooked.
Great video and I love your channel!
if you have Hannaford's down there (its a major grocery gain) they have duck breast. i need to pick some up soon and make duck confit
Hey how about cutting a brisket into two inch thick steaks ..seal .sous vide and torch em..I figure one can get a bunch of steaks out of it and could be cheap
If I were to cook duck leg, would the timing and temp be the same?
WHAT A THROWBACK. You are an og brother
Everything looked delicious! A small suggestion though.... Try crisping the skin without using oil or fat as there tends to be a lot of fat in the duck skin already. Medium to low heat on just the skin side is usually enough to get the crisp you want. Good video!
If you ever get the chance to try wild duck shot from the northern states, don’t pass it up. They are better then farm raised ducks. That being said, farm ducks are yummy. We eat them a few times a year. The salad looks great, I’ll have to try that.!
I did the sauce like Guga did, but I used orange jam and a smokey whiskey. Very very very gooood
Glad to see duck on the channel guys! I have a few notes:
First, with sous vide duck breast, pre-searing the skin is a good idea; this allows you to get a head start on the crisping of the skin while the meat is still cold, which helps minimize the amount of time you need to sear after the water bath.
Second, I like the idea of the sauce and it sounds delicious, but I think laying the sauce down on top of the duck takes away from the crispy skin (which is the best part!). A way around this would be to either lay the sauce down on a plate and place the duck on top of that for serving, or have the sauce in a separate dish and just dip the duck into the sauce bite by bite as you eat.
Third, I know someone else in the comments said the duck was overcooked, but you shouldn't worry too much about that; duck takes very well to a wide variety of temperatures, from 129F all the way to 149F. (And personally I love the temperature you did them at. I usually cook mine at 136F, which is medium-rare for duck meat 😃)
Perfect explanation and knowledge Alex! I thank you for this comment. You are right on the money and even thought the sauce was what saved it. Maumau should have NOT thrown 100 gallons on top of it. I was on the other room getting the camera when I came back I was like MAUMAU WTF did you do.... 🤣🤣🤣🤣🤣🤣🤣 you dropped the whole sauce on the duck maumau..... 🤣🤣🤣🤣🤣🤣🤣 He was like UPS sorry...🤣🤣🤣🤣🤣🤣🤣 I said well it is what it is.... hope the sauce is good and thankfully it was.
Lots of courage to do something out of your comfort zone 🙏. Chinese Peking duck is the only duck I’ve ever had and it was good. Keep the fun videos going 👍.
I would love to try that, but MAN! There is no way to find it here in Miami, I would love to try it out. THanks for the support.
NINJA IS CRAZY. DUCK ROCKS! !!!
Why do you use garlic powder but fresh thyme? Try dried thyme in a test...
What time and temperature would you cook duck legs?
Late to the party so you might not see this but here goes. What type of duck? Was that a Muscovy Breast? I've been wanting to try Muscovy for a while and now that I have my new Anova want to give it a shot. Thanks!
Great recipe… I just used orange jam instead of strawberry, bcs i just think it just goes together more orange with duck. Love your vids guga
You didn't say much about your impressions of the Heston Cue. I had never heard of it, looked it up because of this video. I'm not really sold on it, personally, but I just wondered if you felt it really was useful for you, over using a regular pan and burner? I think sometimes with technology we tend to go a little too overboard trying to make it fit into some kind of niche, and I wondered if that might be the case here?
Guga thanks for your great channels !
But I think the herb that you put in the sous vide bags is rosemary, not thyme.
I have rosemary and thyme in my garden and il looks exactly like my rosemary.
Cheers
I love duck! It's definitely an acquired taste though. It's got that mineral flavor, more like red meat, but not. I also love the fat and skin. Duck confit is wonderful. I think he should have used some juniper in the spice blend, and good Gin in the sauce.
That took moxie to post a great cooking video where you're playing to a very tough crowd. It looks like a great recipe, subscribed.
Ninja must be smoking something if he says chicken is better than duck!
Chicken is miles better than duck
Chicken is miles better than duck
Can duck be cooked with some pink still like beef?
Chinese Five spice is wonderful with duck breast. Definitely worth a try
And save that duck fat for making some fondant potatoes.
Guga,
your duck looks good man! Only problem is the sauce! Next time do a savoury sauce and N E V E R pour the sauce on top of the crispy skin(becomes soggy). I am cooking my first sous vide ever, you are an inspiration!
this was really good - you got the duck breast super crispy! great job.
I love Duck this TH-cam channel is Amazing.I.m gonna save up for Sous Vide stuff this food just looks so good.Michael
Thank for the support ... Thank you so much.
Guys you gotta try peking duck is the most amazing way to make duck dishes. please make one with sous vide!!
I love your friendships 😄
I do love duck breast and have done it in my Anova. Rendering that fat has always been a huge factor. Keep the videos coming!
🤣🤣🤣🤣🤣🤣🤣
Your my new favorite youtuber my BrothA!
How about an episode with reindeer meat for Christmas? You have to order it from a Canadian or northern US state supplier, but hey it will match the season! :)
I live in South Fl-would appreciate where you found yours-thank you.
Fp Nelson in a pond
"Not cultured people," from the mouth of a dude with a sous vide TH-cam channel and very professional looking food tweezers! Don't sell yourself short! Y'all are PLENTY cultured! Thanks for this video!
he said "not very poultry people", as in they don't tend to enjoy poultry (chicken, turkey, duck etc.)
This is your best video so far.
Experimente fazer fígado! Aposto que comia muito aqui no Brasil e aí não é tão comum... Excelente vídeo, acompanho o canal desde os primeiros inscritos e só tende a crescer mais. Sucesso!
Great video ! For fact, duck is a very popular meat in south-west of France. And it's personnaly my favorite "non beef" meat. I will very curious to see you dry-aged it !
I love your videos 😍😍😍
Hey man I live in south florida too, and I wanted to know where do you get your picanha from?
So excited!!
Thanks brother.
Can you do a whole duck guga? I have a whole duck I've been wanting to do and want to do sous vide but cant find any good directions for it
You cooked it twice? Or it is just the searing process with the Cue
Maybe prepare onglet (hanger steak) the next episode?! Love the show man!
great video!! how long did the quails stay in the smoke bath?
Why do you use garlic powder instead of fresh garlic?
What did you think of the Hestan Cue? Is it worth the price?
Any thoughts on smoking the duck breast first in a smoker?
Have you given up on your smoker? I still use the foil pan ones from the video many moons ago - planning to try this duck with that. Any chance to do a smoker challenge on the three types?
Since duck and goose are all dark meat, unlike chicken, would it be possible to sous vide a whole bird?
Maybe just pan sear it on the skin side and torch the other side to get texture. They make really good duck breasts here in Taiwan, not sure how comparable to steak, but Duck breasts are red meat too, they normally cook it medium to medium well here.
Also, maybe you can try to shower the duck with hot sweeten water with Maltose before you sear it with just the torch. Cantonese duck from Hong Kong bath the whole duck in this fluid, and let dry before they grill them, maybe that's what you are looking for. Grilling suppose to take most of the fat out and leave you with that crispy skin, the Maltose bath will leave the duck skin with a hint of caramel.
where did you order duck breast...?? do they deliver... at your door step....?? thanks....