Stove-Top Sous Vide Duck Recipe - Doing Sous Vide at Home with No Special Equipment

How to do Sous Vide Duck Breast at home with no special equipment! Visit http://foodwishes.com/ for more info and over 500 more original video recipes! I hope you enjoy this crispy sous vide duck breast recipe.

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Howto & Style

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• Stove
• Top
• Sous
• Vide
• Duck
• Breast
• Recipe
• Home
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• Equipment
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• john
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[VampiraAma]

This is.....just filthy filthy porn.....

[vinnimin96]

when removing air from the ziplock bag just dip the open bag into the pot of water and then close it. the water pressure will force the air out.

[TheBenIvel]

@CorneliusSneedley With that layer of fat, the meat under will not be at that temperature long enough. This is wrong. Check your data, you have to take into account the presence of a 98% fat layer there.

[TheBenIvel]

Eating raw duck is not as dangerous as what you are doing!!!!

135F is dangerous for cooking duck this way, you are almost in the dangerous zone, DO NOT do this. The thermometer used is NOT precise at all. This whole video is irresponsible.

For example when you cut the skin, you might unwittingly introduce bacteria under the skin. Then in the imprecise water bath you concocted, you will NOT kill these in one hour (the fat protects the bacteria) but you will give them the ideal environment...

[Annie1962]

how much do you pay for fresh duck breasts? Here in Perth Western Australia, it's about $17 per pound.. :/

[TheP3NDU1UM]

nsfw

[lifeinsepia]

i didn't even need to masturbate to this.

[tiedupsmurf]

So where is the peach man

[sz218]

lol is raw duck air dangerous... I BELIEVE SO!! HHAHA

[jwheat65]

"Sucking raw duck air"

Sounds dangerous, but I don't know either. :-)

[CorneliusSneedley]

@ZeldasSword Thanks, however, remember that Serv Safe is designed more to keep the restaurants and insurance companies safe than the customers, meaning that it errs far on the side of caution.Yes, it keeps the customers "safe," but often at the expense of good food. The FDA, by the way, does not differentiate between poultry. According to their charts, all must be cooked to 165 degrees. Bacteriology, however, says that the harmful bacteria are killed after an hour at 135.

[ZeldasSword]

@CorneliusSneedley

That is generally true but chicken and turkey MUST be cooked to the internal temperature of 165 degrees Fahrenheit for 15 seconds. Duck, quail, ect. Do no need to be cooked that temperature but only to 145 degrees Fahrenheit. Only fish that has been properly frozen can be just seared. Hahah I'm such a loser, well this is what I get for being serv safe certified XD