SousVide recipe

J

jim bosanny

Active member
I'm looking for some help getting started with SousVide cooking. Santa brought a unit yesterday and I've got a variety of ducks I'd love to use with it. I have Hank Shaw's book but would like to hear a couple of simple recipes from our duck boat family. Nothing better than first hand advice. Mallards, canvas back, and gadwall all in the freezer waiting to take a bath. Appreciate any help. A happy New Year to all.

Jim
 
Morning Jim, congrats on the new man toy. My experience is pretty limited as I have only used that technique once. I don't have a dedicated unit so used what I had which was a crock pot and digital thermometer.

At the time I think I did a roast of deer, elk or moose, don't remember. Turned out very tender though lacking in color. I believe you might want to brown the meat after going through the sousvide. Good luck with it, I've been fascinated with sousvide cooking for a number of years but never took the plunge.

Duck sounds like a great piece of meat to sousvide.
 
jim,i have a sous vide unit that clamps to a large pot. have cooked veggie's and chicken with great success. tod osier has cooked some game meats and posted some info about it.
do a search on this site and you will get his info!

bruce
 
I would just start simple. For duck, I'd go 1bout 10 degrees below what you would normally want your final temp to be. Sous vide for a couple/few hours with some seasoning in it (garlic, seasoning mix, salt). After it has been in for a couple/few hours, pull it out and sear it in a very hot pan both sides to color it up or throw it on a very hot grill. A minute or so both sides. If you don't brown it somehow it will look really unappetizing. I said lower than desired final temp because that will allow you to brown something thin like a duck and bring it up to your final desired temperature when browning, whatever that may be.
 
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Tod, We just finished our first mallard out of the new machine. Other than a bit too much salt (my fault) it was delicious. Thanks again for the tips. Can't wait for round two with a lighter tough on the salt shaker.
 
Jim
What temp did you cook and for how long?
I received and Anova for Christmas... beef and chicken have turned out well but there's lots of conflicting info (mostly time) on the web.

Thanks
 
Hank I set the temp at 137 and cooked for 2 hours. Seared the breasts in hot oil immediately (about 1 minute on each side) and served. Texture and flavor were outstanding. In Hank Shaw's book he recommends 137 for 45 minutes. I extended the cook time based on Tod's input. Since it's hard to over cook with this method I went with the longer cook time. good luck.
 
Thanks Jim.
Which Shaw book are you referring to. I just looked through Hunt, Gather, Cook and couldn't find any reference to SV.
 
The book is Duck, Duck, Goose. On page 143 he talks a bit about Sous Vide. My son got it for me for a gift. Real good information. Jim
 
Jim - I love sous vide cooking. I've done water fowl, pork carnitas, 48 hour ribs, brisket and chicken.

Birds - all types - can't be cooked too long or too high. I find 140 degrees for 60-90 minutes nails it. Don't be afraid to include rice, mushrooms, or any other side to soak up the juices, all of which stay in the bag, so the meat stays moist.

If you are really up for a treat try the Cinnamon-Chile spice from The Wild Cheff: https://www.wildcheff.com/product/cinnamon-chil-spice-blend/

Finally, I totally agree with need to sear, or blacken, or 'crisp' meat (excluding chicken and fish). I do in pan with hot oil (duck, goose), or on grill, or under broiler (48 hour ribs), or with torch (pork carnitas).

You can hardly mess up sous vide and the difference in taste and tenderness is material.
 
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