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Duck Breasts

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    Duck Breasts

    My future son in-law works at a local country club and the cook there sent him home with 3 packages of around 4 duck breasts each. He brought them to me to do something with, but I've never cooked duck. Any great recipes out there?

    #2
    Ernest is the duck expert. I'm sure he can help you with those

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      #3
      Thanks DWCowles I'm hoping he'll help me out when he has time.

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        #4
        Keep them simple, salt and day in advance, leave uncovered in the refrigerator. Start in a cold pan, skin side down (cast iron works great). Medium heat, when the skin is crispy flip and brown the other side. Cook to internal temp 135-140.

        Great if you can sous vide at 135.
        If they're skinless then cook em like a steak.

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          #5
          They are skinless Ernest, so I think I'll try to sous vide a pack and then sear on reversed grill grates. Any suggestions on what to put in the bags with the meat when sous videing? Thanks for the advice!

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            #6
            Dr ROK I'd use fresh thyme but that's it. Get that grill hell hot.

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