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Rosemary & Garlic Sous Vide Duck

By: Jeremiah Doughtry  |   February 10, 2014

Posted under:   hints & tipsprocessing

Wild duck tend to be thought of as only good for poppers, this is because most hunters don’t understand how to cook them. Wild ducks hold so many different flavors dependent on what type of duck and what they are eating, so many recipes don’t work for all species. This is not one of those recipes, this recipe will work beautifully with any and all wild ducks. The maintained cooking temperature that comes from Sous Videing will yield a perfectly and never over cooked duck. Fished with a hot cast iron baste and seer and you’ve got yourself a meal that will please any and everyone you serve it to. 

Rosemary & Garlic Sous Vide Duck 

Ingredients: 

2-4 whole wild or domestic ducks 

4-6 sprigs of rosemary 

6 whole cloves garlic 

1 tbsp cracked pepper 

1/2 tbsp sea salt 

4 tbsp butter 

2 tbsp avocado or olive oil 

Directions: 

  1. Start out by spatchcocking your ducks, this is a method where you cut along one side of the spine, from tail to neck. Once the spine has been cut, lay duck chest cavity down and press firmly on the breast side, until duck is flattened.
  2. With a sharp knife make small sliced in skin creating a checkerboard pattern. This will allow the fat to render and yield a better, crispy skin. Season ducks with salt and pepper.
  3. In a clean vacuum seal bag add 1-2 ducks per bag. (Don’t over crowd the bag) add rosemary and garlic to bags. Vacuum seal bags with your LEM vacuum sealer. 
  4. Set your sous vide in the water and bring water temp to 130 degrees. Cook your ducks in the bather bath for 4-6 hours. 
  5. When you’re ready get a cast iron skillet hot and melt your butter and oil until bubbly. Add your duck skin side down as well as garlic and rosemary. 
  6. Baste your duck by spooning oil butter mixture over back of duck. Cook until skin is crispy ( around 4-5 minutes) remove from heat and glaze with maple syrup. 
  7. Serve along side the roasted garlic and enjoy. 

In this recipe I used LEM MaxVac pint sealer vacuum bags and the LEM MaxVac 1000 Vacuum Sealer.