Cold smoked, sous vide duck breast2014-06-07
- Servings : 2
- Prep Time : 5m
- Cook Time : 3:05 h
I’ve always loved smoked duck breast since the first time I had it at the end of my hiking holiday in Provence. After 10 days of hiking from 9am to 4pm and surviving on vegetarian fare, we all rebelled and demanded the loan of the kitchen our last night there. This was when I had smoked duck breast as an appetizer and totally loved it!
Having had the misfortune of having eaten tough duck breasts in restaurants, I wanted to sous vide the breast to ensure tenderness. Having not used our Bradley smoker too often, this was the perfect opportunity to put some smoke into the duck to recreate that perfect moment of bliss back in Provence!
You can eat this cold or warm or in a salad or with fig or mango jam (last pic). The choice is endless!
- Duck breast
- Apple bisquette
Score the skin of the breast in a criss cross pattern being careful not to cut through to the meat.
Salt liberally on both sides.
Cold smoke with apple bisquette for one hour.
Prepare the water bath to 56.8 degrees Celsius.
Place the breast in the plastic bag, ensuring that the duck skin lies flat.
Sous vide the breast for 2 hours. Remove from the water bath and allow to rest for 20 minutes.
Pat the breast dry and place it skin side down in a dry pan on medium heat. Cover with a splatter guard or a piece of baking paper to prevent your entire stove top being splattered with duck fat.
Brown for about 5 minutes or until the fat has been rendered out and the skin is crispy.
Turn the breast over and brown the meat side for 30 seconds.
Remove from pan and pat dry with a paper towel. Allow to rest for 15 minutes.
Slice the breast thinly and serve with fig jam.