Sous Vide and High Dollar Cast Iron

[merkaba93]

Canvasback duck. Sous vide with some rosemary, thyme, sage and duck fat. Cooked at 135 for 1 hour. Then seared over high heat for 2 min each side.
As it rested, took 2 tbs butter and cooked over med high heat until the milk solids dissipated, added a handful of sage leaves. Then tossed in some pumpkin gnocchi for a few seconds.
Finished with some San Juan island salt.

No idea why two of the photos are sideways...?

[KFhunter]

I have no idea how that would taste, you all eat/cook so differently than I do, it's like a foreign language to me but one I'm eager to learn. 



Thanks for sharing!

[Boss .300 winmag]

I have no idea how that would taste, you all eat/cook so differently than I do, it's like a foreign language to me but one I'm eager to learn. 



Thanks for sharing!

I’m guessing that merkaba93 has some schooling in the culinary arts.🤔

[merkaba93]

I have no idea how that would taste, you all eat/cook so differently than I do, it's like a foreign language to me but one I'm eager to learn. 



Thanks for sharing!

I’m guessing that merkaba93 has some schooling in the culinary arts.🤔

No, mostly my mom taught me to cook. Dad taught me to hunt and fish. Ive been filling in the gaps ever since.

[merkaba93]

I have no idea how that would taste, you all eat/cook so differently than I do, it's like a foreign language to me but one I'm eager to learn. 



Thanks for sharing!

What part would you like to know more about? With this dish?

[steeleywhopper]

My wife just did a blacktail blackstrap in the Sous Vide tonight and it was great. Never thought I’d catch on but she’s making me into a believer real quick.
Your dish looks amazing!

[KFhunter]

I have no idea how that would taste, you all eat/cook so differently than I do, it's like a foreign language to me but one I'm eager to learn. 



Thanks for sharing!

What part would you like to know more about? With this dish?

It was just an comment based on all the different cooking threads I've been seeing lately and I've been enjoying seeing other people's creations.

As for this thread I gave up waterfowl hunting years ago because I couldn't find an edible way to cook them. 
Friend of mine just convinced me to try duck bacon recently he had professionally done      I couldn't peel that off my tongue fast enough


I have had good excellent Thai duck served in Airway heights near Spokane, so there is hope   

[KFhunter]

My skillet, after wife cleans it 

[pianoman9701]

Beautiful presentation. I did a sous vide corned beef for 12 hours yesterday and the day before, a cross rib roast for 6 hours. I did finish the corned beef in cast iron. The roast I finished with the torch.

[Rob]

My skillet, after wife cleans it 

What happened to that poor skillet???

[Angry Perch]

Beautiful presentation. I did a sous vide corned beef for 12 hours yesterday and the day before, a cross rib roast for 6 hours. I did finish the corned beef in cast iron. The roast I finished with the torch.

P-man, what torch do you use for meat? I have a small butane torch for little stuff. Do you just use propane? Any of the myriad searing attachments?

[Angry Perch]

And KF. That poor pan! Was she really proud of how hard she worked on it?

[pianoman9701]

Beautiful presentation. I did a sous vide corned beef for 12 hours yesterday and the day before, a cross rib roast for 6 hours. I did finish the corned beef in cast iron. The roast I finished with the torch.

P-man, what torch do you use for meat? I have a small butane torch for little stuff. Do you just use propane? Any of the myriad searing attachments?

Bernz-o-matic with the yellow cans, which leave no residue.

[Stein]

I use a weed burner from Harbor Freight.  It's a bit overkill but makes a great crust and does it very fast so it doesn't cook the inside.  It also makes for a great backyard campfire starter.  Be careful, it will get whatever grate you have it on orange hot quickly and lightweight cooling racks don't hold up under that kind of heat.

I also sear on my propane grill attachment on my smoker, I can get it up to the 500-600 range, much hotter when a bit of fat ignites, then it's 700 or more.

https://www.harborfreight.com/propane-torch-91033.html

[KFhunter]

Beautiful presentation. I did a sous vide corned beef for 12 hours yesterday and the day before, a cross rib roast for 6 hours. I did finish the corned beef in cast iron. The roast I finished with the torch.

P-man, what torch do you use for meat? I have a small butane torch for little stuff. Do you just use propane? Any of the myriad searing attachments?

Bernz-o-matic with the yellow cans, which leave no residue.

I

  use the same, map gas



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