Sous Vide DUCK BREAST by Sous Vide Everything!
HTML-код
- Опубликовано: 26 авг 2024
- Finally I was able to find DUCK BREAST in South Florida. Let me tell you. It was not an easy task! But after lots of research and asking several people. I found it! I cooked these duck breast sous vide and after I seared it with Hestan Cue!
HOW TO COOK DUCK BREAST SOUS VIDE
I cooked it for 2hrs @ (135°F / 57.2°C)
* INGREDIENTS * I used for this sous vide cook.
DUCK
4 Duck Breast
Salt, Pepper, Garlic Powder and Thyme
SALAD
2 Cups Beets (from Can)
1/4 Onion
2 tbs Parsley
1 Orange
1/2 Lime
Salt & Pepper to taste
Feta Cheese to Finish
SAUCE
1/2 Butter Stick
2 tbs Strawberry Jelly
2 tbs Whisky
3 tbs Brown Sugar
HOW TO MAKE AN AWESOME DUCK BREAST
Watch the video of Sous Vide Everything(RUclips Channel) and find out!!! lol :-)
* You support is very appreciated and to me the most important thing about making videos is the communication with you guys, please comment below. Thank you for on going support! This is the reason I make videos to interact with you guys! Always glad to hear from you. Thank you.
-----------------------------------------------
SUBSCRIBE to This Channel: goo.gl/nl4swr
-----------------------------------------------
Subscribe to my 2nd Channel: goo.gl/F6FH1G
-----------------------------------------------
FOLLOW ME ON
Facebook: / sous-vide-everything
Instagram: / sveverything
*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
* SOUS VIDE EQUIPMENT *
Joule Sous Vide Circulator: amzn.to/2mXdzRI
Anova Precision Cooker WiFi: amzn.to/2mi76T3
Sous Vide Supreme: amzn.to/2s2nCtY
Sansaire Sous Vide Circulator: amzn.to/2u1cRJO
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/2mbpTxt
Best Chamber Sealer: amzn.to/2hGHYF8
Cheap Suction Sealer: amzn.to/2mtj1Oi
Chamber Bags: amzn.to/2fpvSzD
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
Pepper Grinder: amzn.to/2sgmn86
Mini Hook Clips: amzn.to/2nsd6ai
Large Clips: amzn.to/2nsunQP
Rib Rack: amzn.to/2mu4RcF
Stainless Steel Searing Circle Grate: amzn.to/2osFD3y
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Rack System Lifter: amzn.to/2tMRNDE
Sous Vide Rack System: amzn.to/2qu0eAK (Choose the right size for you)
* TORCH SET UP *
Torch: amzn.to/2meJLS7
Searzall (Heating Lamp): amzn.to/2mX8Pvl
Torch Gas: amzn.to/2mwc5jG
* SEARING GRATES *
Searing Grates: amzn.to/2mbgI04
Round Elevated Grate: amzn.to/2rgnF54
* KNIVES *
LIPAVI Damascus Chefs Knife: amzn.to/2rsdJBO
LIPAVI Damascus Santoku: amzn.to/2rskLqe
Chef's Knife : amzn.to/2lwnIHQ
Chef's Knife Japanese: amzn.to/2n6swju
Sushi Knife: amzn.to/2mbhYAp
Butcher's Knife: amzn.to/2mMOLip
Long Carving Knife: amzn.to/2mXoJWD
Electric Knife Battery: amzn.to/2rYSk74
Cleaver: amzn.to/2rwCuBe
Nicer Cleaver: amzn.to/2rlnbr6
* SMOKER AND GRILL *
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Portable Stove: amzn.to/2hqF5VN
Smoker: amzn.to/2lTdCNf
Wood Pellets: amzn.to/2mMOR9O
Charcoal Grill: amzn.to/2mXaIbp
Weber Griddle 1/2 Moon: amzn.to/2mehj2S
Cast Iron Griddle Round: amzn.to/2nsi0E7
Heat Resistant Glove: amzn.to/2noifmA
* OTHERS *
Blender: amzn.to/2n3IpKx
Cutting & Serving Board: amzn.to/2lTpcrz
Color Prep Board: amzn.to/2lE4VdI
Granite Cutting Board: amzn.to/2mMYPb0
Food Grade Gloves: amzn.to/2lTd8H4
Bundt Cake Glass Pan: amzn.to/2mSE25M
Glass Mason Jars 8 Oz.: amzn.to/2mSF6qm
Glass Mason Jars 4 Oz.: amzn.to/2oxtx7Z
Glass 7 Cup with Lid Container Kit: amzn.to/2onMYhB
Tongs Tweezers: amzn.to/2nsiv0P
* VIDEO EQUIPMENT *
Camera: amzn.to/2meh0Fg
Cam Mic: amzn.to/2n6erT0
Tripod & Fluid Head: amzn.to/2mXhkGs
Voice Over Mic: amzn.to/2n69j1h
Acoustic Isolation: amzn.to/2mMWaxV
Drone: amzn.to/2xAjNhQ
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Made this duck breast, sauce and salad today and had some friends over. I replaced the strawberry jam with cranberry jam and the sugar with maple syrup. I also added olive oil to the salad in equal proportion to the vinegar.
I can also recommend pre-searing the skin and not using any additional fat or oil in the pan. Give it another brief sear when it comes out of the bag on both sides. The skin was crispy on the outside, but had not gone chewy. The meat was juicy and tender.
Everyone loved it. Thanks for getting me hooked on sous vide and the excellent recipe ideas!
This is becoming one of my favorite channels! The key is the honesty, but also the willingness to try things to see if they work. Like having friends over to shoot the $#!t, try new things, hang out and enjoy good food. Thank you so much!
this is the least excited i've ever seen Ninja
True
I think good duck tastes a lot like good beef. I actually cooked some duck breast sous vide a couple weeks ago for the fam. Great cook my friend!
Ballistic BBQ great to see you supporting other cooking channels. Keep being kick ass brotha.
surprised to see u here!! kssksksk a legend supporting a legend
Don't sauce it after you crisp the skin. It pulls moisture back into the skin and loses the crisp. If you do sauce it, do it immediately before you eat it, but don't let it rest with the sauce on it. But I do have to say you nailed the cook temp. It looks delicious.
Best sousvide channel
Thank you so much.
Can u make sous vide frozen steaks? Not those steaks that are seasoned then frozen. Just frozen. Cause in my country there are no fresh beef that are good quality. Yes i know you already made the vid on sous vide frozen ribeye but thats already seasoned before. Thank you!
@@SousVideEverything I agree! I have been in the culinary industry for many years and feel that I know a good deal about how to make various cuisines, but sous vide is very new to me. Even though I don't make everything you have on the channel, I still watch, for i feel that I learn a lot. I have even migrated to Guga Foods!
i actually really like duck. it's sweet and savory, and full of flavor.
on a side note, when are you guys going to come up with a t-shirt? if you haven't already considered it, you should.
thanks fellas!
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 I was just doing the design for the shirt now... How funny... perfect timing. SOON THanks for your support.
Duck is hugely popular here in Australia, I agree that it takes a little getting used to when you first try it, but if you cook it properly there’s nothing like it, especially keeping the rendered fat aside for roast vegetables, yummy
Duck is beautiful. I prefer it to all non wagyu or dry aged beef.
Very nice! Duck and orange is a match made in heaven! Thanks for the video guys. 👍
+Antonio Olsson thank you
This recipe has changed duck for me forever. I was able to bag some ducks this year and sous vide them and it was a game changer. I tried to make the sauce but the whiskey kept going into my mouth.. Old habits die hard
I remember the first time i ate duck breast i was amazed how good it tasted
If you're adding 2/3 table spoons of orange marmelade and a little bit of cumin to the bags it will taste AMAZING! I did this a lot of times and this gives the duck a great oriental touch!
Ninja must be smoking something if he says chicken is better than duck!
Chicken is miles better than duck
Chicken is miles better than duck
This video was very calm and low key where's the excitement lol! That duck looked awesome👍🏼
Hi, duck needs pre sear first, just a bit and only the skin side! Don't use oil for searing, the skin contains enough fat, if you think fat necessary, use butter.
Use only salt and pepper!
Sous vide.
Sear at the end both side.
Wait for rest a bit.
And eat eat eat eat like a 🦈!
One of the best food ever.
Good luck for the next try.
Love the channel from the beginning.
I made duck breast for thanksgiving. It kicks turkey's tail feathers! 2 hr @ 135F. Close second to ribeye imho. I also used the rendered fat to saute shallots for the sauce.
WOW, that is a big, big statement, close to ribeye... WOW WOW WOW
"I just put a little bit of butter"...puts half a stick in xD
I am from Germany, how much weight is half a stick in the US?
@@maximilianscholze8512 55g or 1/4 lb.
Here in the uk a stick of butter is massive it’s around 200 to 350 grams
As always loving the videos and especially the music you're adding! I love the salads you've been showing off lately, will definitely have to try some of them, looks so delicious!
Thank you so much, I appreciate that very much.
Yeah I agree about the music. What source do you get your music from?
Thank you for this video... I was looking for how to do duck... and there you are the one who shows it.... I just ordered a Sous Vide circulator and the bath today and can't wait to try it... All because of you and how you show it. I have a freezer full of Ribeyes and Sirloin Steaks and more ... it is going to be a good experience learning how to use the Sous Vide.
Loved you showing us the salad and sauce you made... Keep up with showing us you making yummy sides!
Wow! That was a quick response to a request! As you often say..., AMAAAAAAZING!!!
👍👍👍👍👍👍👍👍👍👍👍
As a Kentucky native, I love the use of bourbon in your videos. Thanks, guys.
+Joseph Eldred Mills heck yeah brother 👍👍👍
I’m glad that you guys are honest in your opinions!
+Connor Hillam heck yeah. Ninja is brutally honest sometimes 😂😂😂😂😂🤣🤣🤣🤣
Keep at it! If everything gets equal praise then we stop knowing what's good and what's actually not.
Plus, Ribeye is pretty hard to beat...
Y’all need to try Canadian Goose! It has the flavor of steak, but the texture of Dark Meat poultry
Duck is a little gamey and is an acquired taste. I liken it to sushi. It may be a little strange the first time, but if you eat it a few times it grows on you and you end up loving it. Duck is very similar to grass fed beef and lamb. When cooked properly, it is delicious and it should have that mild, gamey aftertaste. That’s what makes it uniquely delicious.
Awesome, you tried duck! It looks like it turned out ah-mazing. Thanks for sharing.
You're slaying it man! This is officially the best cooking channel on the internet! Gordon Ramsay doesn't stand a chance! 😃👍
WHAT A THROWBACK. You are an og brother
i love the friendly atmosphere of your videos, thanks for all the content
It looks good.. something different to try once in a while. Good job guys
OMG when I saw Duck my mouth salivated a little!! I love it so much!!! You're talking my language!! #duck #bourbon #amazing
Thank you so much... I hope I dont disappoint. I tried.
I absolutely love this channel so much. Sous vide is the best!
+Hadi Noureddine 👍👍👍
NINJA IS CRAZY. DUCK ROCKS! !!!
It's Duck Season here in Connecticut. We have been pretty successful so far this first week on our hunts. We will most DEFINITELY be trying this...
I'm loving the look of that beat salad.
I'm impressed! There was a lot of care and restraint to this one! I'm not huge on duck but this looks delicious!
Me parece gracioso que a veces suenas como si no supieras como se llaman las cosas "then we add some...pepper?...salt???" jajajaja love your channel man, keep it up!
I was leaning back while watching this, but when you asked if chicken breast was better, I leaned in real close for the answer. I was relieved when he said "no". Someone would have to really hate something if they prefer chicken breast.
I abosolutely love duck and have made it many times. Great idea with the salad and I'll try smoking mine next time! As always, AMMMAAZZZING!
Wow Guga you have come a long way!
Well done!
Nice job guys. I thought it looked great. I like duck,so this is a winner for me. That salad.....yup....Amazing. Will be adding that to my regular weekly menu. Cook on Bruthas!
Thanks bro, I love the salad, like the duck but if you ask me... will you do it again? Only if someone really, really likes duck and asks me very nice I would. 🤣🤣🤣🤣🤣🤣🤣
Wow first to post! Can't wait to see your take on Duck Breast!
Awesome... Thank you so much for your support.
Like Ninja, I'm not too sure about the duck, but that salad looks...AMAZING! Great job as always. Keep up the great work!
I'm coming from a place where ducks are everything. Duck confit, duck breast etc.
From the look of it, you overcooked the duck breast. I know that you, americans, like you meat at least medium rare to well cooked but duck breast flavors are way better when the meat is still a little red in the middle. I'll try to get some pictures of our next BBQ to show you how it should be done :)
Kudos from Bordeaux ! :)
I love your videos 😍😍😍
I am Portuguese too!
Can you imagine living in Sous vide's house... Exactly, I just feel hungry thinking about it😂😂
Duck is very common in Denmark, here is my preference for duck breast, cuz as you know with chicken, if you make a whole one, it's much better...
Only salt and pepper, brown it in butter on the pan, finish it in the oven with the last couple of mins with the grill on, to make that top skin and fat super crispy, like pork rinds! I swear I could eat duck skin as chips, it's soooooo goooood!
If you ever get the chance to try wild duck shot from the northern states, don’t pass it up. They are better then farm raised ducks. That being said, farm ducks are yummy. We eat them a few times a year. The salad looks great, I’ll have to try that.!
2:49 me when I find a PS4 in my Christmas presents
Chinese Five spice is wonderful with duck breast. Definitely worth a try
And save that duck fat for making some fondant potatoes.
Guys you gotta try peking duck is the most amazing way to make duck dishes. please make one with sous vide!!
As always..great !!! Best SV channel....
Finaly Ninja didnt hadnt to choose between DEEEEEEEEEEE-Liiiiii-Cious and Aaaaaaaaaaaaamazing.
I love your friendships 😄
I would eat all that duck all up!! Looks amazing!!!
Guga, you prepared that duck perfectly. We eat it a lot in the Midwest and sous vide plus pan sear is tops. Well done. Not sure if I can trust Ninja's opinion anymore...
Glad to see duck on the channel guys! I have a few notes:
First, with sous vide duck breast, pre-searing the skin is a good idea; this allows you to get a head start on the crisping of the skin while the meat is still cold, which helps minimize the amount of time you need to sear after the water bath.
Second, I like the idea of the sauce and it sounds delicious, but I think laying the sauce down on top of the duck takes away from the crispy skin (which is the best part!). A way around this would be to either lay the sauce down on a plate and place the duck on top of that for serving, or have the sauce in a separate dish and just dip the duck into the sauce bite by bite as you eat.
Third, I know someone else in the comments said the duck was overcooked, but you shouldn't worry too much about that; duck takes very well to a wide variety of temperatures, from 129F all the way to 149F. (And personally I love the temperature you did them at. I usually cook mine at 136F, which is medium-rare for duck meat 😃)
Perfect explanation and knowledge Alex! I thank you for this comment. You are right on the money and even thought the sauce was what saved it. Maumau should have NOT thrown 100 gallons on top of it. I was on the other room getting the camera when I came back I was like MAUMAU WTF did you do.... 🤣🤣🤣🤣🤣🤣🤣 you dropped the whole sauce on the duck maumau..... 🤣🤣🤣🤣🤣🤣🤣 He was like UPS sorry...🤣🤣🤣🤣🤣🤣🤣 I said well it is what it is.... hope the sauce is good and thankfully it was.
Genuinely surprising, duck is honestly one of the best meats up there along with lamb. You guys just eat so much beef that it's become all you know! Also: sous vide lamb leg? All those connective tissues and fats melting for ~4 hours? I can't imagine anything more succulent and gamey.
Looks fantastic!
Everything looked delicious! A small suggestion though.... Try crisping the skin without using oil or fat as there tends to be a lot of fat in the duck skin already. Medium to low heat on just the skin side is usually enough to get the crisp you want. Good video!
In Denmark (where I'm from) we eat duck quite often during holidays (christmas for example). To see you guys eat duck like it's a completely different thing is just so strange to me.
The duck looks amazing though, but here in Denmark we don't cut the fat. Ducks are greasy in general so we just cut it off after it's been cooked.
Great video and I love your channel!
I love duck! It's definitely an acquired taste though. It's got that mineral flavor, more like red meat, but not. I also love the fat and skin. Duck confit is wonderful. I think he should have used some juniper in the spice blend, and good Gin in the sauce.
Great recipe… I just used orange jam instead of strawberry, bcs i just think it just goes together more orange with duck. Love your vids guga
Feels good to see you actually rendering some of the fat for once
🤣🤣🤣🤣🤣🤣🤣
beardy736 someone's salty
kosher salty
Seriously, rendering duck fat is necessary. And you have the best cooking fat in the world when you're done.
@@toddellner5283 yes!!! Roasted potatoes in duck lard are the best in the world.
I did the sauce like Guga did, but I used orange jam and a smokey whiskey. Very very very gooood
Just got my Sous Vide today. I might try the duck breast, although I've always preferred the leg, slow cooked in a crock pot.
This is your best video so far.
keep up the good contents bro!
Thanks I appreciate that very much.
The only thing I've ever eaten sous vide was a duck breast, and holy hell was it amazing!
There's that iconic laugh lol
this was really good - you got the duck breast super crispy! great job.
Duck Breast is amazing :) Going to make some in a few hours :)
Friggin yum
i can't understand how people can dislike duck breast, in my country it's so popular.
when you are already cooking sous vide, you should get a vacuum evaporator for the sauce and maybe play a bit around with an ultrasonic bath and a centrifuge - no need to mention cryo fry or an induction fryer
I made it and it was great, thanks bro!
I love Duck this RUclips channel is Amazing.I.m gonna save up for Sous Vide stuff this food just looks so good.Michael
Thank for the support ... Thank you so much.
That took moxie to post a great cooking video where you're playing to a very tough crowd. It looks like a great recipe, subscribed.
I love steak more than most people but duck is awesome, get with it.
I do love duck breast and have done it in my Anova. Rendering that fat has always been a huge factor. Keep the videos coming!
🤣🤣🤣🤣🤣🤣🤣
Thank you for our "magret de canard" !
+Mathy Philippe anytime.
Lots of courage to do something out of your comfort zone 🙏. Chinese Peking duck is the only duck I’ve ever had and it was good. Keep the fun videos going 👍.
I would love to try that, but MAN! There is no way to find it here in Miami, I would love to try it out. THanks for the support.
The duck does well with a Chinese noodle or rice dish
You guys should try Peking duck, best duck dish Ever!
Maybe prepare onglet (hanger steak) the next episode?! Love the show man!
Try searing the skin on the pan before cooking sous vide, just to the point the skin is lightly brown. Then seal it and continue the same way you did. It does not get that greasy and this way the taste does not go away with the grease when cooking sous vide (remember the steak butter test).
Hi
greetings from France
Top 5 YT sous vide cooking channel! ;)
Nico
So excited!!
Thanks brother.
"Not cultured people," from the mouth of a dude with a sous vide RUclips channel and very professional looking food tweezers! Don't sell yourself short! Y'all are PLENTY cultured! Thanks for this video!
he said "not very poultry people", as in they don't tend to enjoy poultry (chicken, turkey, duck etc.)
From Guga Foods, I'm here now. I'll watch, like and comment on every video for a request please. PLEASE make SISIG using BEEF. One with japanese mayo and the other with bone marrow please. THANK YOU SO MUCH!! (107th comment on SVE)
Looked AMAZING!! Sous vide feijoada with farofa?? Guga and Mau Mauzinho should know what I’m talking about
Yep, its coming.
Thats a good idea (feijoada) with all the fatty meats wonder how sous vide would do vs stewing....guess you'd add the beans later?
Maybe just pan sear it on the skin side and torch the other side to get texture. They make really good duck breasts here in Taiwan, not sure how comparable to steak, but Duck breasts are red meat too, they normally cook it medium to medium well here.
Also, maybe you can try to shower the duck with hot sweeten water with Maltose before you sear it with just the torch. Cantonese duck from Hong Kong bath the whole duck in this fluid, and let dry before they grill them, maybe that's what you are looking for. Grilling suppose to take most of the fat out and leave you with that crispy skin, the Maltose bath will leave the duck skin with a hint of caramel.
Great work on the videos, very helpful. If you are looking for ideas do a comparison between brining and marinating. Any protein.
Great video ! For fact, duck is a very popular meat in south-west of France. And it's personnaly my favorite "non beef" meat. I will very curious to see you dry-aged it !
Congrats on 80k!
Thank you so much brother. I appreciate that.
Maybe try cooking some sausages? like an HUGE selection maybe a 20min video?
again? check the my video library, you will see an episode only for sausages.
Yes, Ninja ate blood sausage and even though he said it was AMAZING, it looked really gross.
Jett Nash sausages are incredible sous vide. If you don't have sous vide cook on low temperature for 10 minutes and sear... Expect awesomeness
You must have a thing with huge sausages. 20 min or 20 inch ?
Guga i have a marinade for duckbreast take a cup of sweet red wine ,crush 3 garlic cloves,add salt& peper, plus add 50ml of olive oil to your mix. Marinade the breast over night.Souvide the breast for 2hours 70c sear it and you will have the best duckbreast ever.
Guga,
your duck looks good man! Only problem is the sauce! Next time do a savoury sauce and N E V E R pour the sauce on top of the crispy skin(becomes soggy). I am cooking my first sous vide ever, you are an inspiration!
Your my new favorite youtuber my BrothA!