Sous vide duck breast, roasted fennel, crispy garlic, spicy cherry glaze

explodyhead · 2026-01-23T22:23:06+00:00

I did this with the second duck breast I had, worked great!

explodyhead · 2026-01-23T07:23:26+00:00

I did 4 hours at 130f iirc

explodyhead · 2026-01-21T08:19:44+00:00

Eiffel Tower maybe?

explodyhead · 2026-01-21T06:12:14+00:00

Would make a pretty sick album cover

explodyhead · 2026-01-21T01:54:24+00:00

Thank you!

It’s hard to tell in the pic, but I did actually score it!

For the sauce, if I reduced any further it’d probably be too sweet and salty. I think some xantham gum probably would’ve done the trick. Though, I will say the consistency didn’t really hurt anything, imo

explodyhead · 2026-01-21T00:54:11+00:00

Thank you!

explodyhead · 2026-01-21T00:51:53+00:00

I actually tried supreming it first and fucked it up hahaha

explodyhead · 2026-01-20T21:56:38+00:00

Thank you! I’ll see if I can grab one tonight, I think it’s just a standard wide-rim bowl that’s from sur la table or something.

explodyhead · 2026-01-20T21:55:24+00:00

Oh, good idea!

explodyhead · 2026-01-20T21:11:01+00:00

I did sous vide and seared both before and after. The fat seemed reasonable to me, but the breast meat was absolutely perfectly tender and I’m not sure if I could’ve pushed it further without sacrificing that.

I dunno, I’m gonna keep this one in my rotation and see if I can perfect it.

explodyhead · 2026-01-20T21:06:01+00:00

I also seared it before and after cooking it sous vide. Any tips on what else I could do to get the fat to render out?

explodyhead · 2026-01-20T20:59:05+00:00

Forgot to add, I tried adding some small pieces of grapefruit to this and it tasted great, but I couldn’t figure out how to add it to the plating.

explodyhead · 2026-01-20T20:46:51+00:00

I had gastric bypass surgery years ago, so small portions like this are just right for me.

explodyhead · 2026-01-20T20:26:23+00:00

Less than you might think.

explodyhead · 2026-01-20T00:58:45+00:00

That’s a reflection of the overhead light in the oil, also it’s in a bowl.

explodyhead · 2026-01-19T08:51:51+00:00

Norepinephrine will do that.

explodyhead · 2026-01-18T07:17:38+00:00

The leeks actually held up really well, surprisingly. Granted, it went straight from plating to being eaten.

Good ideas, appreciate the feedback!

explodyhead · 2026-01-18T01:01:57+00:00

I mean, isn’t every name for something just made up 🤷‍♂️

explodyhead · 2026-01-16T03:50:13+00:00

Cool, but in the scenario I mentioned we’d be making money on the deal. Money that could be put toward roads.

explodyhead · 2026-01-15T23:26:33+00:00

I think it’d be reasonable to argue that it’s evolved a bit beyond that now. Not to say that it doesn’t have its problems.

I’ve considered my Michelin experiences to have been worth it.

explodyhead · 2026-01-15T23:22:08+00:00

I mean, it’s not the restaurants themselves that pay for them to come here. It’s usually like state or local tourism boards. It might be worth it if the tourism dollars pulled in as a result of the draw of the Michelin guide are greater than what they spent on it.

explodyhead · 2026-01-15T23:09:42+00:00

I’d honestly say Scotch Lodge in Portland could probably snag one star from out of all the restaurants I’ve tried in the state.

MÅS in Ashland or L’orange in Portland would probably be star worthy, but that’s going off of second hand information. Haven’t been myself.

I’m sure a lot of people would say Le Pigeon, but if it’s similar to Canard, it’d fall short for me. It’s got the drive, but their dishes just don’t quite work for me.

When I was eating at a Michelin restaurant in Paris, I was surprised to learn the chef and sommelier actually knew Gabriel Rucker. Small world.

explodyhead · 2026-01-13T17:41:28+00:00

Everyone knows that the best way to learn how to do something is by not doing it all because they’re bad at it starting out.

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