I'm trying something new this weekend. Sous vide/smoked wild duck breasts. I sous vided some duck breasts a week ago for about 3 hours at 130*F. The liver taste had disappeared and the meat flavor was reminiscent of beef. Since there isn't any fat marble in waterfowl, the texture was VERY firm. I added a little Blues Hog Smoky Mountain sauce and thought they were excellent table fare.
I sous vided some more breast on Thursday and did them for 22 hours this time. They were removed, patted dry, and put in the refrigerator. I will rub them with a beef rub today and put them in the pellet grill at low smoke (160*F) and cook them until the IT again reaches 130*F. Pictures to follow soon.
I sous vided some more breast on Thursday and did them for 22 hours this time. They were removed, patted dry, and put in the refrigerator. I will rub them with a beef rub today and put them in the pellet grill at low smoke (160*F) and cook them until the IT again reaches 130*F. Pictures to follow soon.
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