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Old 11-05-2012, 11:21 AM   #11
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I watched that sous-vide videos and it looked awesome. May try it sometime,carcinogens be damned. But it still doesn't solve my problem of having to sear the fat of 8 breasts which will smoke up, grease up, smell up my house, plus the loud vent fans will be blowing, all while my guests are trying to eat their soup and salad, and carry on a conversation, 10-12 feet from my stove! Arg- maybe I should just call in sick (Its part of a gourmet club I belong to - I did not chose the menu)
Also my husband suggested that he doesn't think we need a breast per person because there will be so much other food. I'm thinking maybe 6 breasts for 8 people? Any thoughts?
Thanks!
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Old 11-05-2012, 11:25 AM   #12
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I don't think you need a breast per person either.

Could you cook them outdoors on the grill?
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Old 11-05-2012, 03:44 PM   #13
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Originally Posted by Andy M. View Post
Frankly, I'd be opposed to reheating. A properly cooked duck breast is like a great steak, best served freh and hot off the grill/pan.
I agree
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Old 11-05-2012, 03:45 PM   #14
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Here's a method I have been wanting to try.

And since there is a resting period, it might not be as hectic trying to prepare everything at once while your guests are there. You can sear and slice the breasts as needed.
Thanks for sharing the video Pac
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Old 11-05-2012, 05:14 PM   #15
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I replied to Andy but not sure everyone can see it so I'll repeat. His idea of doing it on the grill might be brilliant!!. Our gas Weber grill has a thermometer. Last time I cooked something greasy- goose- my house smelled like grease and smoke for days. I might just try that!! Thanks Andy.
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Old 11-05-2012, 05:30 PM   #16
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Thanks Kylie. As soon as I make it into the big grocery store I'm going to look for some duck breasts and try this. Probably with a slightly higher temp.

Keep us posted, Jules.
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Old 11-05-2012, 05:36 PM   #17
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I replied to Andy but not sure everyone can see it so I'll repeat. His idea of doing it on the grill might be brilliant!!. Our gas Weber grill has a thermometer. Last time I cooked something greasy- goose- my house smelled like grease and smoke for days. I might just try that!! Thanks Andy.
I recommend cooking them in a pan on the grill. Otherwise, the fat will drip off and burn, covering your meat with soot.
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Old 11-05-2012, 05:39 PM   #18
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Either that or indirect.
But oh what a waste of good duck fat if you don't use a pan...
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Old 11-05-2012, 06:14 PM   #19
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Either that or indirect.
But oh what a waste of good duck fat if you don't use a pan...
I was thinking indirect wouldn't give you the crisp skin you have to have.
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Old 11-05-2012, 06:48 PM   #20
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I recommend cooking them in a pan on the grill. Otherwise, the fat will drip off and burn, covering your meat with soot.
I def agree. Also it might catch on fire.

Use the grill to sear it and render off some fat.
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