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Rate my duck dish....
Posted on 8/4/22 at 1:06 pm
Posted on 8/4/22 at 1:06 pm
Store bought duck. De-breasted. Seasoned with a little Slap, salt and pepper and pan seared to medium doneness. Scored the skin.
Skin down to render the ole' fat.
Black fig balsamic reduced sauce.
Also diced up smoked andouille and cooked down in grape oil and red onions and a few spears.
Skin down to render the ole' fat.
Black fig balsamic reduced sauce.
Also diced up smoked andouille and cooked down in grape oil and red onions and a few spears.
12
Posted on 8/4/22 at 1:14 pm to Potchafa
Looks pretty good to me. I've never cooked store bought duck. Might give it a try. 
Posted on 8/4/22 at 1:17 pm to Potchafa
Very nice. I love cooking duck breast. You can get that skin nice and crispy without overcooking the meat. More so than with chicken I've found.
Tell me more about that sauce.
Tell me more about that sauce.
Posted on 8/4/22 at 2:11 pm to GRTiger
My wife order's our olive oils from the below website.
I use their Black Mission Fig Balsamic Vinegar with whole black figs from Whole Foods a dash of brown sugar and cook down slowly until the whole figs are mush and the sauce thickens. It is so freaking good. It can be put over any meat and it will be good.
Pass Christian Olive Oils
I use their Black Mission Fig Balsamic Vinegar with whole black figs from Whole Foods a dash of brown sugar and cook down slowly until the whole figs are mush and the sauce thickens. It is so freaking good. It can be put over any meat and it will be good.
Pass Christian Olive Oils
Posted on 8/4/22 at 2:22 pm to Potchafa
Clean your stove
Posted on 8/4/22 at 2:22 pm to Potchafa
Looks and sounds fantastic! Bookmarked for the sauce
Posted on 8/4/22 at 2:31 pm to CoachDon
quote:
Clean your stove
LOL. Not my stove and I'm always telling my buddy to, "Clean your damn stove".
Posted on 8/4/22 at 2:31 pm to Potchafa
Looks succulent
Posted on 8/4/22 at 2:34 pm to Potchafa
I probably would have gone longer on the skin, but that's just my preference. Looks great.
Posted on 8/4/22 at 2:41 pm to Potchafa
quote:
Potchafa
Duck looks fairly good.
Balsamic reduction looks really good.
Your bar counter top looks the best. Is that an outdoor bar area?
Posted on 8/4/22 at 3:18 pm to Potchafa
looks great brother as I would tear that up ... personally, I would not have used SYM, strictly season with Salt with a pinch of white pepper. Agree with previous post, cook breasts longer (fat side down) to render out the fat & crisp the skin. Flip to non-skin side and brown for 2 minutes or until internal temp is 127. Then remove and let rest for 10 min. I was taught the 80/20/130 method for cooking ducks and skin ... 80% fat side down, 20% non-skin side down, internal temp < 130 degrees. With duck and other unique cuisine, you definitely get better the more often you cook it,
... personally, I would not have used SYM, strictly season with Salt with a pinch of white pepper. Agree with previous post, cook breasts longer (fat side down) to render out the fat & crisp the skin. Flip to non-skin side and brown for 2 minutes or until internal temp is 127. Then remove and let rest for 10 min. I was taught the 80/20/130 method for cooking ducks and skin ... 80% fat side down, 20% non-skin side down, internal temp < 130 degrees. With duck and other unique cuisine, you definitely get better the more often you cook it, Posted on 8/4/22 at 3:37 pm to Potchafa
Posted on 8/4/22 at 3:56 pm to Potchafa
Breast looks good. How did you handle the leg/thigh? Personally I love a confit.
Posted on 8/4/22 at 4:11 pm to tewino
Thanks for the insight people. This was my first time cooking duck this way. I will definitely cook the skin longer next time. I'm cooking more and more nice unique cuisine. It's so much fun. All my life has it's been, rice and gravies, hanging roast pigs, jambalayas and gumbo's. Which I am pretty good at. Last three years, I've stepped my game up and making plated, pretty food that tastes delicious. Not to contradict myself, I used the thighs in a gumbo the next day for a sick friend.
Posted on 8/4/22 at 7:57 pm to Potchafa
We’re on a new duck cooking kick at present. Still learning some tips, tricks and recipes. Seems very easy to prepare many great duck dishes.
Posted on 8/4/22 at 8:35 pm to Havoc
I cook on my PK Grill. Really hot fire (about 575 - 600 degrees). About 8 minutes skin side down and followed by 4 minutes skin side up. I just put fresh rosemary and basil with a really good olive oil from our friends in Sicily. Criss-cross score on the skin side. No sauce. I paired the duck breast with a great Oregon Pinot Noir, 2018 Peter Michael Le Moulin Rouge, although picture of Old Fashion in the photo.
Outstanding.
By the way, your duck looks great also. I would like to try a sauce sometime, but hard to beat the grill taste.
I get my duck breasts from Etaly in Dallas. Only about $10 per breast. Pair it with cheese grits
Cheers!
Posted on 8/4/22 at 8:53 pm to Potchafa
I rate that a hell yeah.
Amazing job.
Amazing job.
Posted on 8/4/22 at 9:25 pm to WacoTiger
quote:
Really hot fire (about 575 - 600 degrees).
I read a good recipe descrip explaining to cook the duck breast medium low heat to give plenty of time for the fat to tender without overcooking the meat.
That’s the only way I’ve cooked and it’s really good but can’t compare to cooking it high heat.
Posted on 8/4/22 at 9:30 pm to Havoc
I basically cook it like a steak. The skin renders perfect at the temperature. I like to cook hot and fast, but I am sure that low and slow can work as well.
Posted on 8/4/22 at 9:58 pm to Potchafa
Try starting it in a cold pan next time. Really helps to render out that fat without overcooking
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