Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Indaswamp » Sat Jun 23, 2012 8:45 pm

Another tip...
after you put the breasts in the gallon ziploc bag(s)- I used 2 bags-, submerge them under water in the sink to force all the air out keeping the zipper out of the water, then seal tight. :thumbsup:
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Indaswamp » Sat Jun 23, 2012 9:41 pm

possumfoot wrote:its not funny... :crying: :crying:

a lil sad, but not funny

shouldn't have made so much summer sausage!!! :no:
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Theircommited10 » Sat Jun 23, 2012 10:13 pm

Looks great Inda. Ill have to try that. Thanks for taking the time to post all that info. MUch appreciated . :thumbsup:
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Indaswamp » Sat Jun 23, 2012 10:49 pm

1 more tip...
I did not use the juices in the bag for the sauce. The thyme was too strong, but I did use the juice from the plate after I pan seared the duck and let it rest. :thumbsup:
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Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby jehler » Sun Jun 24, 2012 12:12 am

Hmmm, to poach a duck tomorrow or not....
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction...

Postby Indaswamp » Mon Jun 25, 2012 2:16 am

tucker301 wrote:Sous-Vide works great. I use a crock pot and have no problems with them.
I usually cook the breasts for 4 hours @150-160, then sear them lightly in a hot oiled skillet, slice, and serve with a sauce made from grey mustard, salt, and white pepper.

I found this Sous Vide cooking chart for chefs:
http://www.cookingissues.com/uploads/Low_Temp_Charts.pdf

Duck-45~90 minutes @ 57*C (135*F) for Tender Duck, 58*C for chewy Duck...gotta watch that Temp. close.

Jehler- I would go in the bath for a longer period of time...I'm gonna try 90 minutes next time.
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Indaswamp » Mon Jun 25, 2012 2:22 am

The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Indaswamp » Mon Jun 25, 2012 3:55 am

whether or not you guys want to try the Sous Vide technique, I highly recommend this recipe! Can't decide which one I like better, the Orange Liquor and Black Cherry Sauce or the Balsamic and Fig Sauce!
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Indaswamp » Mon Jun 25, 2012 4:10 am

I cooked Loaded Baked potatoes and frozen Seal Fresh green beans on the side. This might be an excellent side dish next go around:

Butternut Squash with a Maple Bourbon Glaze....
http://www.cookerati.com/butternut-squash-with-a-maple-bourbon-glaze/
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby possumfoot » Mon Jun 25, 2012 5:16 pm

Indaswamp wrote:
possumfoot wrote:its not funny... :crying: :crying:

a lil sad, but not funny

shouldn't have made so much summer sausage!!! :no:



its some really good stuff...

and i still have a few specks left.. :yes:
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby mox » Tue Jun 26, 2012 6:55 pm

inda, have you consolidated all your recipe edits on the original post? I've got some breasts I had laid out to pan sear, but I've decided to try your sous-vide.
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Indaswamp » Tue Jun 26, 2012 7:03 pm

mox wrote:inda, have you consolidated all your recipe edits on the original post? I've got some breasts I had laid out to pan sear, but I've decided to try your sous-vide.

yes I have added all the changes that I made while cooking. be sure to watch that temp like a hawk if you go sous vide with the breasts. I've learned that even a small increase in temp can change the outcome. Get the crock to about 140* when you add the breasts, the temp will fall when you add the cold breast meat. With the crock I used, the temp would rise slowly so when it got to 137-138 I would add ice cubes.
And sear over a SUPER HOT PAN! you want the crust to form in less than 1 minute so as not to over heat the internal temp of the duck breasts.
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby mox » Tue Jun 26, 2012 7:16 pm

Indaswamp wrote:
mox wrote:inda, have you consolidated all your recipe edits on the original post? I've got some breasts I had laid out to pan sear, but I've decided to try your sous-vide.

yes I have added all the changes that I made while cooking. be sure to watch that temp like a hawk if you go sous vide with the breasts. I've learned that even a small increase in temp can change the outcome. Get the crock to about 140* when you add the breasts, the temp will fall when you add the cold breast meat. With the crock I used, the temp would rise slowly so when it got to 137-138 I would add ice cubes.
And sear over a SUPER HOT PAN! you want the crust to form in less than 1 minute so as not to over heat the internal temp of the duck breasts.

Would there be an issue with letting the bag of breasts sit at room temp long enough to warm up a little before adding to crock?
C M ducks?
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O S M R 2 Ducks!
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Indaswamp » Tue Jun 26, 2012 7:21 pm

mox wrote:
Indaswamp wrote:
mox wrote:inda, have you consolidated all your recipe edits on the original post? I've got some breasts I had laid out to pan sear, but I've decided to try your sous-vide.

yes I have added all the changes that I made while cooking. be sure to watch that temp like a hawk if you go sous vide with the breasts. I've learned that even a small increase in temp can change the outcome. Get the crock to about 140* when you add the breasts, the temp will fall when you add the cold breast meat. With the crock I used, the temp would rise slowly so when it got to 137-138 I would add ice cubes.
And sear over a SUPER HOT PAN! you want the crust to form in less than 1 minute so as not to over heat the internal temp of the duck breasts.

Would there be an issue with letting the bag of breasts sit at room temp long enough to warm up a little before adding to crock?

no, you could do that if you want...no more than 15 minute though IMO.
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby mox » Tue Jun 26, 2012 7:31 pm

Indaswamp wrote:
mox wrote:
Indaswamp wrote:
mox wrote:inda, have you consolidated all your recipe edits on the original post? I've got some breasts I had laid out to pan sear, but I've decided to try your sous-vide.

yes I have added all the changes that I made while cooking. be sure to watch that temp like a hawk if you go sous vide with the breasts. I've learned that even a small increase in temp can change the outcome. Get the crock to about 140* when you add the breasts, the temp will fall when you add the cold breast meat. With the crock I used, the temp would rise slowly so when it got to 137-138 I would add ice cubes.
And sear over a SUPER HOT PAN! you want the crust to form in less than 1 minute so as not to over heat the internal temp of the duck breasts.

Would there be an issue with letting the bag of breasts sit at room temp long enough to warm up a little before adding to crock?

no, you could do that if you want...no more than 15 minute though IMO.

10-4. Wife is wanting something new and I had wisdom teeth cut out this a.m. so I wanted something she'd like. Breast are already thawed and in the fridge so we're going to get to work. Thanks for staring.
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L I B, M R ducks.
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Indaswamp » Tue Jun 26, 2012 7:35 pm

mox wrote:
Indaswamp wrote:
mox wrote:
Indaswamp wrote:
mox wrote:inda, have you consolidated all your recipe edits on the original post? I've got some breasts I had laid out to pan sear, but I've decided to try your sous-vide.

yes I have added all the changes that I made while cooking. be sure to watch that temp like a hawk if you go sous vide with the breasts. I've learned that even a small increase in temp can change the outcome. Get the crock to about 140* when you add the breasts, the temp will fall when you add the cold breast meat. With the crock I used, the temp would rise slowly so when it got to 137-138 I would add ice cubes.
And sear over a SUPER HOT PAN! you want the crust to form in less than 1 minute so as not to over heat the internal temp of the duck breasts.

Would there be an issue with letting the bag of breasts sit at room temp long enough to warm up a little before adding to crock?

no, you could do that if you want...no more than 15 minute though IMO.

10-4. Wife is wanting something new and I had wisdom teeth cut out this a.m. so I wanted something she'd like. Breast are already thawed and in the fridge so we're going to get to work. Thanks for staring.

Duck Sous Vide = duck prime rib...if you can imagine that....and that sauce is da BOMB!
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby ByersFarm » Tue Jun 26, 2012 9:08 pm

Thanks for sharing this swamp. Thanks for the butternut squash recipe also. I'll be trying these soon. :thumbsup:
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Indaswamp » Thu Jul 05, 2012 10:15 am

Cooking this again friday night....bump
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Indaswamp » Fri Jul 06, 2012 8:50 pm

Indaswamp wrote:Cooking this again friday night....bump

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:thumbsup: :thumbsup:

Few changes...
Added 1 tsp. corn starch in 1 TBSP. water to the sauce to thicken

Made fresh Fig jam with fresh ripe figs off the tree in my friends yard:
1 1/2 cups cleaned and quartered fresh figs
1/4 cup sugar
2 tsps. lemon juice
2 TBSPS. water
simmer on low 15-20 minutes until figs break down and sugar water thickens to coat the back of a spoon...stir every 3-4 minutes. remove from heat to cool.

Make this prior to searing the ducks.
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby jaysweet3 » Sat Jul 07, 2012 5:18 am

Your broccoli looks over cooked. Other than that, it looks delicious.
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Indaswamp » Sat Jul 07, 2012 5:21 am

jaysweet3 wrote:Your broccoli looks over cooked. Other than that, it looks delicious.

:lol3: I cooked the duck, my buddy cooked the potatoes and the broccoli. It was good.
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Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby jehler » Sat Jul 07, 2012 8:05 am

No duck here and I'm dying to try this. How long can a mallard hold his breath? thinking about bringing a loaf of bread and the salmon net perch fishing tomorrow....
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby jaysweet3 » Sat Jul 07, 2012 9:03 am

.22LR
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Indaswamp » Sat Jul 07, 2012 6:25 pm

jehler wrote:No duck here and I'm dying to try this. How long can a mallard hold his breath? thinking about bringing a loaf of bread and the salmon net perch fishing tomorrow....

...I just checked inventory in various freezers strategically placed at relatives houses....I've got 24~25 meals to cook with ducks before the season opens. Unless I make some Pecan crusted duck patties to freeze and bring to the Indacamp for duck blind food (Hey-that might be good on da fishin boat too!!!) on Po-Boy bread with a little honey mustard. :wink:
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Indaswamp » Sat Jul 07, 2012 7:30 pm

jehler wrote:No duck here and I'm dying to try this. How long can a mallard hold his breath? thinking about bringing a loaf of bread and the salmon net perch fishing tomorrow....

I could gift you some duck breast Jehler....they'd be puddlers though. :wink:
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