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Old 11-05-2012, 05:51 PM   #21
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I would save the duck fat at all costs, judging by the way folks swoon over it!

She who dies with the most toys, wins.
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Old 11-06-2012, 12:37 AM   #22
Join Date: Jan 2012
Location: Yuma, AZ
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O.K., let's not give up yet. If smoke rather than time is the major issue, I wondered if the breasts couldn't be cooked entirely in the oven. I came across the following recipe with a wine reduction sauce that you can make the day beforehand. I have not tried this method myself, but it looks doable. has anyone else tried something like it? One plus is that you will be able to save $300++ on sous vide equipment!
Thyme-Roasted Duck Breast with Orange-Wine Sauce Recipe | MyRecipes.com
PS. Do NOT do what you and the recipe suggested and discard the fat. Treasure it. Refrigerate it, Use it on a Special Occasion!

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Old 11-06-2012, 02:16 PM   #23
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Sous-vide method is foolproof and I have done it many many times. 1 hour at 60 degrees (or 56, but rare duck is an acquired taste), then take it out of the bag and put on a non-stick pan without fat, skin side down. Brown and crisp up the skin and render some fat and it's ready. For cheap sous-vide method, look here: Cook Your Meat in a Beer Cooler: The World's Best (and Cheapest) Sous-Vide Hack | Serious Eats

Alternatively, just put it in a cold pan with no fat, bring to heat and fry for about 10 minutes, then put for 5-10 minutes in a hot oven, still skin down. It should be a little bit pink. Easy. I would not skip the frying-from-cold step. The skin might come out soggy and you do not want that.

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