Duck Breast Sous-Vide with Duck Red Wine Demi-Glace

After yesterday’s post about duck stock, it won’t come as a surprise that today’s post features duck. I love duck meat and this duck breast with a demi-glace sauce made from duck stock and red wine was particularly nice. It also won’t be a surprise what my next post will be about, as the side dish (a butternut squash tartlet) will have a post of its own.

Now there is more to this dish than just the use of duck stock to make a demi glace (which in the modern form is just duck stock reduced until it is thick and syrupy and loaded with duck flavor). You see, I took a bit of a risk when I cooked the duck breast and duck skin separately and glued them together with Activa, and then called this ‘Perfect’ duck breast. Grant from An American Baker in London left a comment saying that he had seen something similar on Masterchef, but with the duck skin cooked sous-vide rather than in the oven to render the fat out of it before gluing it to the duck breast. The advantage of cooking the duck skin sous-vide would be avoiding shrinkage. Cooking the skin sous-vide sounded like music to my ears, and I quickly forgot that my previous version was perhaps not as perfect as I had thought it was. Continue reading “Duck Breast Sous-Vide with Duck Red Wine Demi-Glace”

The Proof of the Duck is in the Eating

I was intrigued by Conor’s Canard à l’Orange post. He cooks the duck breast on the skin side over low heat for 30-40 minutes to render the fat out of it, while I always do this as quickly as possible over high heat. My theory behind this was that this would lead to less overcooking of the duck meat, but since Conor knows his business I thought I needed to give his method a try. Empirical evidence is better than theoretical speculations. Or in other words, the proof of the pudding duck is in the eating. I started with a … Continue reading The Proof of the Duck is in the Eating