Tried something different this weekend

RUGER

RUGER

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My buddy, Man and Victoria came over Saturday.
Ended up Man's buddy and his woman showed up too.

I had deep fried turkey nuggets battered with flour, salt, pepper and a touch of powdered sugar.
Bream fillets

My buddy is always coming up with weird crap he wants to try.
Duck is the only thing I have ever cooked that he doesn't like so he wanted to try it different.
He talked me into making deep fried duck nuggets.
I had never heard of anyone deep frying duck but I thought what the heck.

Cut up a couple breasts and battered them in the same stuff I did the turkey in.
I gotta admit they were freaking awesome!
He even liked it LOL
He is happy now, he can say he likes duck. :D
 
waterman":756fl3cc said:
ive heard to coat them in mustard and pan fry? will try your recipe next time im deep frying
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One of the best ways I have cooked it was got some olive oil hot in a cast iron skillet, coated them with salt and pepper and just fried them up. No batter or anything.
My son said it was nasty and wouldn't eat it.
I loved it LOL
Come to think of it, I think those were gadwalls :D
 
Absolutely. It's a game changer. Sous vide will really help it out because it'll render the under-skin fat, allowing for a nice crispy sear.

Try plucking a couple
 
TAFKAP":1k086i78 said:
Absolutely. It's a game changer. Sous vide will really help it out because it'll render the under-skin fat, allowing for a nice crispy sear.

Try plucking a couple
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I believe I will, especially since I have a sous vide now too.
 
TAFKAP":3n8b6cc1 said:
Have you ever done a skin-on seared breast before?
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I literally did this 2 days ago. It was great. I have started doing the cleaning method where you cut the meat off the legs and leave it attached to the breast. It's a pretty good way of compromising between plucking out a whole bird and just cutting out the breast - higher meat yield but pretty fast.

I put a mix of soy, garlic, and a bit of teriyaki in the sous vide bag, cooked them at 135 F or so, and then did a quick sear on the bare meat side, and a long sear on the skin-on side.

It was great.
 

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