duckjumper wrote:Breast meat on any bird is tricksy to work with - it's either perfectly done...or it's tough. It ain't like leg/thighs, which are WAAAY more forgiving. Breasts have no connective tissue in them to speak of, so it's all muscle. And since duck is best served rare-to-medium, I'd either cut the meat into chunks and toss it into the gumbo in the last 5 minutes or so (test a piece before you serve your family) OR, sear it in a screaming hot frying pan with a little fat (got duck fat?) to get some nice color, then toss it into the gumbo in the last 2-3 minutes, just to warm through.
Cooking breast meat for hours and hours will still result in tough breast meat, although it'll be tenderer than cooking it for just an hour or two.
As for the leftover question: If you had followed what I suggested above, when you reheat the gumbo (in a microwave or whatever) you will have cooked that nice medium-to-rare breast meat PAST medium into well-done. And it'll be precisely at that point where it is toughest. If you really want to eat leftovers of this gumbo, reserve some meat in the fridge for it. Then, re-heat the gumbo and when it's hot, toss in the reserved teal meat and it'll as good or better as the first day. Ya follow?
Hope this helps, and good luck!
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