Random Food Questions Thread

[itsstillmatt]

Duck is ver versatile. Serve it with whatever you like.

 

[mgm9128]

Is this your first time cooking a duck breast? If so, I'd make my first in a cast iron skillet. I think it comes out nicely that way. Plus, you can make a sauce afterwards with all the lovely pan sucs.

 

[b1os]

Yep, it's my first time. And I still have to get a cast iron skillet. I will sear it in a steel pan. I definitely want to do it the sous vide way.

 

[kwilkinson]

Originally Posted by mgm9128

Is this your first time cooking a duck breast? If so, I'd make my first in a cast iron skillet. I think it comes out nicely that way. Plus, you can make a sauce afterwards with all the lovely pan sucs.

Why would you cook duck breast in a cast iron skillet? You aren't searing it, you're rendering the fat at medium-low heat.

 

[mgm9128]

Originally Posted by kwilkinson

Why would you cook duck breast in a cast iron skillet? You aren't searing it, you're rendering the fat at medium-low heat.

Because that's where I choose to cook duck breast, and it is where I get the best results. Problem?

 

[kwilkinson]

Originally Posted by mgm9128

Because that's where I choose to cook duck breast, and it is where I get the best results. Problem?

Other than the fact that it doesn't make much sense, no problem whatsoever.

 

[mgm9128]

Originally Posted by kwilkinson

Other than the fact that it doesn't make much sense, no problem whatsoever.

What's wrong, buddy? You've got an attitude today.

 

[kwilkinson]

Originally Posted by mgm9128

What's wrong, buddy? You've got an attitude today.

No attitude. Just Kwilk. I'm a teddy bear. Just saying, it doesn't make sense.

 

[mgm9128]

Well, for me, personally, I find that using a cast iron skillet enables a much more consistent result with cooking duck, as I find it holds heat better, and more evenly, than a regular aluminum pan. I tried cooking a duck breast in a regular skillet, and didn't get nearly as nice a crust or sear as I do in my cast iron. But, maybe that's just me.

 

[itsstillmatt]

Originally Posted by mgm9128

Well, for me, personally, I find that using a cast iron skillet enables a much more consistent result with cooking duck, as I find it holds heat better, and more evenly, than a regular aluminum pan. I tried cooking a duck breast in a regular skillet, and didn't get nearly as nice a crust or sear as I do in my cast iron. But, maybe that's just me.
Please, listen to kwilk. You aren't getting a better sear, because you aren't searing it. You are melting the fat. You may feel it is more even, even though cast iron is not more even heating than aluminum, but that is just a belief. THat's not to say you shouldn't use it, but it just cannot be for the reasons you mention.

 

[mgm9128]

Originally Posted by iammatt

Please, listen to kwilk. You aren't getting a better sear, because you aren't searing it. You are melting the fat. You may feel it is more even, even though cast iron is not more even heating than aluminum, but that is just a belief. THat's not to say you shouldn't use it, but it just cannot be for the reasons you mention.

Yes. I know that I am melting the fat and not searing. That's why I cook it, skin down, on medium-low heat, after having heated the pan on medium-high. I've cooked more duck breasts than anything else, so I'm fairly set with using my cast iron, because, as I said, it produces the best results. For me, at least.

 

[KJT]

Originally Posted by b1os

Yep, it's my first time. And I still have to get a cast iron skillet. I will sear it in a steel pan. I definitely want to do it the sous vide way.

Do you have a sous vide machine? If not check out this thread: http://www.styleforum.net/showthread.php?t=232264

I documented my try at sous vide duck on the stovetop.

 

[KJT]

Originally Posted by iammatt

Please, listen to kwilk. You aren't getting a better sear, because you aren't searing it. You are melting the fat. You may feel it is more even, even though cast iron is not more even heating than aluminum, but that is just a belief. THat's not to say you shouldn't use it, but it just cannot be for the reasons you mention.

Cool article. Debunks my preconceptions.

 

[b1os]

Yeah, interesting article.

Nope KJT, I've got no sous vide machine. I will try it out the way described in the blog post.

 

[b1os]

Thanks for mentioning the article. I knew I had seen something like that around here.
I will try it out as matt pointed out. First rendering it, then sous-vide, then crisping it. How long should the rendering take? I do not have any experience with duck breasts. Marinating before rendering, right?