the sous vide crispy duck breast was one the dishes i was ambivalent & uncertain about. first, it was troublesome to buy a whole duck, cut out 2 duck breasts, and then think what to do with the rest. i usually made a good lor arh (braised duck) from the remaining pieces but it was not healthy to keep eating duck with all the fat. second, while i was quite confident the sous vide meat would turn up well, i was not confident of doing the crispy skin w/o overcooking the duck & was not entirely convinced that the crispy skin was not just much ado about nothing (same ambivalence i had when practicing crackling belly pork). did the skin add much to the experience? i guess it did but whether the result was deserving the effort?
anyway for this evening, it turned out that the sous vide duck breast & the striploin pot-roast, a method i did for the first time on striploin, were quite excellent! 🙂
menu planning – i was looking for a change of menu for my RI buddies dinner from the usual miso cod & pan-fried wagyu as main courses. i did a good gordon ramsay crispy salmon so i knew i would do ok with garoupa fillet. it was not convenient to practice the gordon ramsay pepper sauce nor the pot roast but i felt quite comfortable to do it for the first time for my friends. 🙂 the poor man’s buddha-jump-over-the-wall was also a new dish. i did it once & it was good. for the pasta, i thought to revisit my seafood pink sauce linguine (& i did a very good one recently) to replace my usual alio olio. 🙂
#1 got dinner started with a very good pan-seared giant hokkaido scallop & my usual 4hr miso belly pork. both were very good. this the first time i added cooked vegetables. the carrot sticks were done in the steam oven, very sweet & consistent. the pencil asparagus were pan-roasted after i did the scallops & miso belly pork.
#2 next was the poor man’s buddha-jump-over-the-wall. the pig trotters was done overnight (about 7hrs) together with dried scallops & thick dried mushrooms & 2 chicken drumsticks (skin removed) for stock in a crockpot on low. the pig trotters were removed & put in the fridge to preserve the nice gelatinous texture. 🙂 the limpets & sea cucumbers were added just before serving, together with cut pieces of pig trotters. the soup was quite perfect at the time i was about to serve, but i was worried it was not enough for 8pax, so i added a bit of chicken stock. it was still good but i felt the flavour was not as intense, and actually there was enough soup w/o diluting it. it was kind of guesstimate thing as cooking for 8pax & practicing it once for a smaller serving did have some variations. 🙂
#3 the duck breast turned up supremely good! was brined in sugar & salt for 2 days & cooked at 60degC in the oven for 4hrs. the skin was then scored & i put on a pan at medium fire for 5mins to render out the fat to create a thin crispy skin. an important addition was orange sauce (see recipe here). i reduced this substantially to produce a thick caramelised nicely citrous sweet sauce. it went really well with the duck which was super tender. 🙂
#4 next was the seafood linguine in pink sauce. all my friends thought it was very tasty, but another & i still preferred the alio olio style which i did very well every time. 🙂
#5 then came the 2 main courses. first up was the pan-grilled garoupa fillet with gordon ramsay pepper sauce. my hand-held food blender was evidently not the right tools to produce the very smooth blended sauce in gordon ramsay’s pepper sauce video (a real beauty). the garoupa were marinated well so flavour was ok. the texture of the garoupa fillet (frozen pack) was not great. of course it was too much to compare with my usual miso cod (also frozen pack).
#6 the striploin pot roast was a beauty. see the nice maillard reaction brown ring in the photo. it was nicely seared all round before placing in a crockpot on low with the vegetable ratatouille to reach 125degF (52degC) – about 1.5hrs, then in a 55degC oven for another 1 hr. it was a very nice medium rare, & medium at the ends. i was very pleased with this first crockpot roast on a striploin. my first was a chuck pot roast. it was good but this was lots better! 🙂
#7 the last course was my chocolate lava cake. i had done very many good lava cakes. this time i did the exact same recipe & timing (3m 40s in a 210degC oven on broiler setting). somehow it was overdone & there were not much lava. will need to reduce to 3m 30s next time. sigh! i really need to work on another dessert recipe.
it was a really enjoyable & fulfilling experience for me (1 of my good friends described as full-filling haha!). i really feel good about this! 🙂