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Duck in sous vide - FrankixFood

Duck in sous vide

Duck in sous vide

and i suosvideand i suosvideI know that duck in sous vide is not the first recipe you think about, but you can get a nice variation on the traditional roast duck. You can make entire birds in your sous vide, they must be boned. It will not work if there is air in the bag when you put them in your “bathtub”, so  therefore boning. It is not difficult to debone a duck, and when you’ve tried it a few times it goes like a breeze. You just need to have some proper tool, such as a sharp, pointed knife. Here is Michael Dahl showing how to (in Danish – but just watch and it goes easy):


and i suosvide

The deboned duck

I use minced veal/pork to fill with what I think are associated with duck – some spices are ok, so do not hold back – and try  something different in this recipe! The recipe here provides enough food for 6-8 people, if you also have accessories.

and i suosvide

Fillings added


1 small duck about 2.5 -3 kg
liver and heart (finely chopped)
400gr minced veal and pork
apples, dried – about 4 tbsp
1 handful of dried cranberries
1 teaspoon dried garlic
1 tsk dried oregano
1 onion, finely chopped
2 teaspoon dried coriander

and i suosvide

The laced duck

1-2 tsp pepper
1-2 tsp salt
1 dl cream

How to cook

Debone your duck and use the rest to cook a good fond – you can always use that. Mince the rest. It should be firm but not too hard. Put it on your duck and tie it together the best you can do 😉 Add salt and pepper and place in a vacuum bag and seal it.

and i suosvide

Ready for the sous vide

Cook it 8 hours at 68ºC in your sous vide. When it is ready, you can, if necessary, divide it and freeze some of it if you are not a major company. But put a proper amount in the oven at approximately 200 ° C to make it delicious brown and crisp. Your duck can be served with fx red cabbage salad and potatoes of your choice. Baked root vegetables with balsamic vinegar is not worst at all.

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