Скачать или смотреть Sweet & Heat Mallards | Sous Vide DUCK

Here is a great method to cook wild ducks. The Sous Vide cooks the meat perfectly and keeps the meat nice and tender. I love to use this method for puddle ducks with thick fat layers under the skin. This would work great for Mallards, Teal, Pintails, and so much more. This wild game recipe is super simple and tastes amazing!

Ingredients:
-Duck breasts
Salt
BBQ sauce (I prefer something with some sweetness, heat, and fruit)

1. Prep the breasts by trimming off excess skin and fat
2. Cook in Sous Vide at 130 degrees for 2 hours
3. Chill duck breasts
4. Dry breasts and salt them
5. Put in cold pan skin side down and set burner to high
6. Cook until skin is crisp and back side has a nice sear (about 3 minutes for skin side & 30-60 seconds for flesh side
7. Rest meat before slicing, finish with salt and top with your sauce of choice