Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

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Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby jehler » Sun Jul 08, 2012 6:59 am

No worries swamp, I can wait
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction...

Postby Indaswamp » Tue Jul 10, 2012 9:50 am

Indaswamp wrote:Hey Jehler...gonna do the duck breasts Sous Vide tonight. :thumbsup: Got 'em thawed, cleaned, seasoned, and in bags in the frig for an hour. I have a lg. crock pot on warm to see if it will reach and hold the steady temp., also have a pot on the stove top on low in case the crock doesn't work. I'll let you know how it goes. :beer:


here is the Peach sweet and sour sauce used in the original sosu vide video...


I'd finish the sauce with a little butter...but that's just me... :wink: :yes:
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Indaswamp » Sun Aug 19, 2012 7:21 pm

I cooked this again tonight...but I used fresh peaches and made a peach jam to put in the sauce in place of the figs. HOLY CRAP is it good!!
only other changes I did was that I used a little coriander along with the thyme on the duck breasts in the bag (with the Dis n Dat seasoning of course)
I also tried using this product in place of traditional stock:
Image

the chicken flavor packs... :thumbsup: I wanted to try it to see if It would be adequate and achieve the same flavor. It does. So now I'll be able to pan saute duck breasts at the camp on a whim and have an awesome sauce to go with 'em!! :yes: :beer:

Get to cookin!!! :wink:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

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

Postby Indaswamp » Sun Aug 19, 2012 7:24 pm

Thought I'd add this:

Basic fruit jam
1/2-3/4 cup of fruit diced and seeded (apricots, peaches, figs, cherries, blue berries....etc)
1/4-1/3 cup of sugar
2-3 TBSPS water
1-2 tsps lemon juice

in a small pot, combine all ingredients and simmer until thick bubbles form and jam thickens to coat the back of a spoon.
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 » Sun Aug 19, 2012 9:27 pm

After contemplating the flavor, might try a little cardamom instead of coriander with the peach next time, It might compliment better. :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-Pics

Postby Indaswamp » Thu Nov 15, 2012 11:23 pm

Bump...you ought to try this one with some of those ducks you've shot Red. :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby Indaswamp » Sat Jan 19, 2013 5:45 pm

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

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

Postby Humpbackshooter » Sat Jan 19, 2013 6:22 pm

Inda.
could you use a "vaccum sealed bag" for the cooking in the crock pot? You can for sure get the air out with it. Season the duck and place in the bag and start the seal. Stopping at the point that the air is out. Then it seals itself. I know that "ziplocks" are most likely cheaper. Just a thought.
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby Indaswamp » Sat Jan 19, 2013 6:26 pm

Humpbackshooter wrote:Inda.
could you use a "vaccum sealed bag" for the cooking in the crock pot? You can for sure get the air out with it. Season the duck and place in the bag and start the seal. Stopping at the point that the air is out. Then it seals itself. I know that "ziplocks" are most likely cheaper. Just a thought.
Hump.

yes, you can use a vacuum sealer. It's actually better than the ziplock for Sous Vide.
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-

Postby txpanhandler » Sun Jan 27, 2013 6:38 pm

Got the breasts sitting in the bath right now with the sweet an sour waitin! Can't wait to dive into this
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby txpanhandler » Sun Jan 27, 2013 7:59 pm

Wow, can't really describe how good this was! In the ziploc Baggie I just dumped some seasonings with a splash of Worcestershire, 135 in the crock pot, which held the temp great.

The peach sweet and sour sauce was a surprise, it was so freakin good.

I haven't tried many of swamps recipes cause they're usually pretty intense (in a good way) but this was easy and I didn't have to go buy a bunch of stuff
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby Indaswamp » Sun Jan 27, 2013 8:08 pm

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

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby bighop » Mon Jan 28, 2013 7:21 pm

A.M.A.Z.I.N.G.
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby Indaswamp » Mon Jan 28, 2013 7:24 pm

bighop wrote:A.M.A.Z.I.N.G.

glad you guys are trying this recipe. If there ever was such a thing as Duck Prime Rib-Sous Vide is it! :thumbsup: :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby FreedomHunter » Wed Jan 30, 2013 7:24 pm

:thumbsup: :thumbsup: :thumbsup: :thumbsup: :thumbsup: :thumbsup:
Just got done trying some that I made and it is awesome thanks for the video post.
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby agengo02 » Tue Feb 26, 2013 12:29 pm

Welp I just found this thread. Sent the old lady the link and she agreed that will be how we do our next duck. She even pulled some bags out of the freezer. Hopefully will have results tomorrow. Thanks for all the info and links/videos.
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby Indaswamp » Tue Feb 26, 2013 12:40 pm

agengo02 wrote:Welp I just found this thread. Sent the old lady the link and she agreed that will be how we do our next duck. She even pulled some bags out of the freezer. Hopefully will have results tomorrow. Thanks for all the info and links/videos.

For Wild duck breasts, I recommend no more than 45 minutes in the water bath if you go Sous vide with the ducks.
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-

Postby agengo02 » Tue Feb 26, 2013 12:46 pm

Indaswamp wrote:
agengo02 wrote:Welp I just found this thread. Sent the old lady the link and she agreed that will be how we do our next duck. She even pulled some bags out of the freezer. Hopefully will have results tomorrow. Thanks for all the info and links/videos.

For Wild duck breasts, I recommend no more than 45 minutes in the water bath if you go Sous vide with the ducks.



You thinking less for teal? Like say 30-45 minutes? Also, does it hurt to go a little longer in the water?
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby Indaswamp » Tue Feb 26, 2013 12:50 pm

I have not done it with teal, only medium sized breasts of widgeons, greys, and pintails. 45 minutes is the bottom end of the timeline posted on the cooking chart to ensure the meat is warmed thoughout. I tried it longer, but it really did not help the flavor...I preferred it only 45 minutes.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby Eric Haynes » Tue Feb 26, 2013 1:08 pm

Indaswamp wrote:I have not done it with teal, only medium sized breasts of widgeons, greys, and pintails. 45 minutes is the bottom end of the timeline posted on the cooking chart to ensure the meat is warmed thoughout. I tried it longer, but it really did not help the flavor...I preferred it only 45 minutes.

Swamp, don't you think the sear would be a bit hard on the teal breast. Don't know if it would ruin it or not being so thin.

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

Postby Indaswamp » Tue Feb 26, 2013 1:11 pm

Eric Haynes wrote:
Indaswamp wrote:I have not done it with teal, only medium sized breasts of widgeons, greys, and pintails. 45 minutes is the bottom end of the timeline posted on the cooking chart to ensure the meat is warmed thoughout. I tried it longer, but it really did not help the flavor...I preferred it only 45 minutes.

Swamp, don't you think the sear would be a bit hard on the teal breast. Don't know if it would ruin it or not being so thin.

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extremely smoking hot pan, fast sear. all you really want to do is get a crust on the outside. It will not ruin it. sear 30 seconds ~ 1 minute....
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby grizz18 » Tue Feb 26, 2013 1:16 pm

I can attest this dish, straight from the hands of the swamp. Its awesome. :bow:
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby Indaswamp » Tue Feb 26, 2013 1:21 pm

also I will add...since you are cooking with it, you do not need an expensive bottle of balsamic vinegar. don't let the price of balsamic stop you from cooking this dish, an inexpensive bottle can be found for like $6 bucks. the high end stuff is around $50-you do not need that for this dish! Save that for salads where you want the taste of the balsamic to shine through with simple ingredients.
Same principle with cooking with wine- don't buy an expensive bottle.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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Re: Pan Seared Duck Breasts with Balsamic and Fig Reduction-

Postby agengo02 » Thu Feb 28, 2013 9:15 pm

Go ahead and add me to the list of supporters now:


Just pulled from the skillet.

Image


Money shot.

Image


Just for comparison here is some that I aged in the fridge, cooked in vegetable oil on a skillet. Teal on bottom, scaup on top.

Image




I went really light on the seasoning to see what the flavor would be; salt & pepper on one side, dried rosemary on the other. Really great flavor, super tender and juicy, ate like a high end steak but with just a little of that ducky flavor. I have about 10 more teal breasts in the fridge thawing and will probably do them tomorrow. I think I'll play around with the seasoning a little and put some Worcestershire in the bag.

Thanks for posting up all this info.

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

Postby Indaswamp » Thu Feb 28, 2013 9:18 pm

agengo02 wrote:Go ahead and add me to the list of supporters now:


Just pulled from the skillet.

Image


Money shot.

Image


Just for comparison here is some that I aged in the fridge, cooked in vegetable oil on a skillet. Teal on bottom, scaup on top.

Image




I went really light on the seasoning to see what the flavor would be; salt & pepper on one side, dried rosemary on the other. Really great flavor, super tender and juicy, ate like a high end steak but with just a little of that ducky flavor. I have about 10 more teal breasts in the fridge thawing and will probably do them tomorrow. I think I'll play around with the seasoning a little and put some Worcestershire in the bag.

Thanks for posting up all this info.

:beer:

^^^^^that's awesome! did you try the sauce?
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
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