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Sous Vide at 135 for 60 min then finished in a cast iron skillet. Served with wild rice, brussel sprouts and duck sauce.
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Looks nice..how was it? Duck can be tricky...In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts -
It looks good
Jim
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was this wild duck breast ?Comment
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It tasted wonderful. It was wild duck. I am not sure what kind as it was given to me.Comment
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Impressive... I have not had much luck with wild duck. But as you say..I don't know what it was..it was given to me. When I ate it I knew WHY it was given to meOriginally posted by mross61 View Post
But could have been my method too.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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Duck can be funny. I really like Mallards and Wood Duck. Some of the others can have a heavier game taste. these were seasoned with just salt, pepper and a little olive oil in the bag. I finished in a skillet with oil and butter.Comment
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