All posts tagged: duck

Sous Vide Duck Two Ways – Duck Breast and Duck Leg Confit

Cooking duck is a trade off. Duck breast is a tender red meat, and I want it cooked to a rosy pink medium. Duck legs are full of tough connective tissue, and should be cooked past well done, until they are tender and shreddable. This is impossible on a whole duck. When I roast a duck, I aim to cook the legs and crisp up the skin, and live with overcooked breast. This results in a good duck – the duck fat keeps he duck breast moist, even if it is overcooked. But when I want duck perfection, I break the duck down and cook the legs separately from the breast. That lets me cook each properly – long, low and slow for the legs; a quick saute for the breast. Can I use Sous Vide cooking to improve on perfection? Of course, or we wouldn’t be talking right now. I start with the legs, cooking them confit style, with an overnight salting and ten hours in the water bath to tenderize. Then I drop …

Pan Grilled Duck Breast with Duck Fat Paprika Potatoes

  The duck breasts used in this post were donated by Maple Leaf Farms. They’re good people – If you’re looking for duck, seek them out. Phew, now I’m good with the FCC. I love the idea of duck breasts on the grill. Crisp skin, a hint of smoke, medium-rare duck meat, and luscious duck fat. The problem is the luscious duck fat – which, when it renders out, causes a surprisingly large grease fire in the grill. (Not that I’ve ever done that, oh no, not me.) Chicken has the same problem, especially chicken thighs – lots of fat, lots of flames. I cook chicken with indirect heat to keep the fat away from the flames – which works when I want chicken cooked to 160°F. But I want my duck breast medium-rare, 145°F, with crackling crisp skin. What to do? *Now, theoretically, I could make skinless duck breasts…but, ugh, I can’t bring myself to do that. Crackling skin is the best part! When Maple Leaf Farms invited me to Duck University, I jumped …

Slow Cooker Duck Legs and Tomato Sauce (Duck Ragu)

  Time for another journey to the dark side. Give me the drumstick at thanksgiving, and the legs from that roast chicken, and I’m a happy man. Duck legs are another favorite. I wanted to make duck leg ragu ever since I read the recipe in Mario Batali’s cookbook. But I could never find duck legs. They’re too much of a specialty ingredient around here. I can find whole ducks, but duck legs were a special order, if I could get them at all. It was just too much of a hassle. Then I made a trip to Cleveland’s West Side Market, to get a whole leg of lamb. While I was there, I found duck legs. I snapped up all they had in the case. Duck leg ragu, here we come! *Thanks to Tami at DineInDiva.com for the tips on where to get lamb and poultry at the West Side Market. This recipe is more involved than most slow cooker recipes, because the duck legs must be skinned before using. Duck skin has a …

Rotisserie Duck

Spring! Finally! OK, I know I’m deluding myself. I live in Northeastern Ohio. It’s going to snow the first week of April. It always does. But…when you have one of these gorgeous, 59*F, not a cloud in the sky spring days in early March, it always lifts my spirits. And after this winter, which has been particularly brutal, I’m willing to deny years of cold reality and start believing that spring is here.* And how do you think I celebrate spring? I bring out the charcoal, because it’s time to grill! *In fact, I’m ready to skip straight to summer. When I was at the mall, I started looking at the Tommy Bahama hawaiian shirts. I had to talk myself down: Me: Put it back, you won’t be able to wear it for another four months.Myself: But…but…I want it to be summer right now! And that color! It reminds me of the ocean! I want to go to the beach!Me: Will you listen to yourself? Put that shirt down right now! Down! Besides, it’s got …