I’m a big fan of duck, but I hate to cook it indoors. You should cook it at 450, but that’s above the smoke temperature, so the house fills with smoke and the alarms go off. So as soon as I can fire up the grill, I do me some duck breasts.
Tried them sous vide this time, and they came out perfect. I used this recipe, and it came out looking like this:
A side of beet greens and another of couscous and brown rice. And a… kinda orange sauce.
I was on hold with Social Security since 9:20. Note to any OPM readers: next time a political bitches about the RS phone system, have them call Social Security. By the time they answered at noon I’d started cooking and put the orange sauce on to reduce. I was talking to them in the office when the smoke alarm went off, and I knew it had reduced enough. So I put the smoking pan on the porch, found a bottle of apricot preserves, added some chicken broth and finished with Cointreau and orange bitters. Perfect!
This looks amazing and as a retirement hobby, you could hire yourself as a private chef for special events, and I would be happy to be one of your first customers! 🙂