New Year’s Eve duck breast

[bowhnter]

I picked up a couple duck breasts at Wild Fork for our NYE meal.

Thawed, scored, seasoned with pink salt, cracked pepper, and Todd’s Dirt.
Then into the SV.



An hour later Susan and I tag teamed panned some garlic, shallots, asparagus, carrots, butter and white wine.





The duck onto the hot Weber to finish while Susan finishes some sticky rice.





Plated





Happy New Year,
Thanks fer looking.

 

[Stingerhook]

That is a plate I can appreciate Mike.

 

[LYU370]

Looks great! May give the SV method ago.

 

[Al Czervik]

Sounds and looks mighty tasty, my friend. :nod:

What temp did you SV at?

 

[bowhnter]

Sounds and looks mighty tasty, my friend.

What temp did you SV at?

Thanks. I refused to get one for years. Glad we did now.

135* it was in about 70-75 minutes.

 

[Al Czervik]

I’ve been meaning to try farm raised duck for years and am committed to 2023 being the year. I used to be a duck hunting nut and have eaten many a wild bird, but can’t say I ever really looked forward to it. We typically either turned them into sausage or jerky which made them easier to fire down, but only marginally. It’s my understanding the farm raised birds are much more palatable.

 

[cowgirl]

Wow! It all looks fantastic, Mike!
I'm a fan of sticky rice too. :grin:

 

[lunchman]

That is very nicely done and looks delicious.

 

[ronbrad62]

The fun thing about this forum is the wide variety of meats and methods you will see cooked, and it looks like that one was another success. Nicely done, Mike.

 

[jzadski]

Looks like a restaurant meal. Wonderful job! Cool that you used the vortex too. I just got one for Christmas

 

[16Adams]

And twice on Sunday.
Amen

 

[Mikhail]

That looks fantastic. Love duck.

 

[Big George's BBQ]

Looks fantastic. Nicely done