Sous Vide DUCK BREAST by Sous Vide Everything!

Finally I was able to find DUCK BREAST in South Florida. Let me tell you. It was not an easy task! But after lots of research and asking several people. I found it! I cooked these duck breast sous vide and after I seared it with Hestan Cue!
HOW TO COOK DUCK BREAST SOUS VIDE
I cooked it for 2hrs @ (135°F / 57.2°C)
* INGREDIENTS * I used for this sous vide cook.
DUCK
4 Duck Breast
Salt, Pepper, Garlic Powder and Thyme
SALAD
2 Cups Beets (from Can)
1/4 Onion
2 tbs Parsley
1 Orange
1/2 Lime
Salt & Pepper to taste
Feta Cheese to Finish
SAUCE
1/2 Butter Stick
2 tbs Strawberry Jelly
2 tbs Whisky
3 tbs Brown Sugar
HOW TO MAKE AN AWESOME DUCK BREAST
Watch the video of Sous Vide Everything(KZbin Channel) and find out!!! lol :-)
* You support is very appreciated and to me the most important thing about making videos is the communication with you guys, please comment below. Thank you for on going support! This is the reason I make videos to interact with you guys! Always glad to hear from you. Thank you.
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* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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[@Dreihme]

This is becoming one of my favorite channels! The key is the honesty, but also the willingness to try things to see if they work. Like having friends over to shoot the $#!t, try new things, hang out and enjoy good food. Thank you so much!

[@Grumskiz]

Made this duck breast, sauce and salad today and had some friends over. I replaced the strawberry jam with cranberry jam and the sugar with maple syrup. I also added olive oil to the salad in equal proportion to the vinegar. I can also recommend pre-searing the skin and not using any additional fat or oil in the pan. Give it another brief sear when it comes out of the bag on both sides. The skin was crispy on the outside, but had not gone chewy. The meat was juicy and tender. Everyone loved it. Thanks for getting me hooked on sous vide and the excellent recipe ideas!

[@BallisticBBQ]

I think good duck tastes a lot like good beef. I actually cooked some duck breast sous vide a couple weeks ago for the fam. Great cook my friend!

[@stetlan5582]

Ballistic BBQ great to see you supporting other cooking channels. Keep being kick ass brotha.

[@reese4597]

surprised to see u here!! kssksksk a legend supporting a legend

[@boom0088]

This video was very calm and low key where's the excitement lol! That duck looked awesome👍🏼

[@TheTornadoStrikes]

Loved you showing us the salad and sauce you made... Keep up with showing us you making yummy sides!

[@Dakiniwoman]

Thank you for this video... I was looking for how to do duck... and there you are the one who shows it.... I just ordered a Sous Vide circulator and the bath today and can't wait to try it... All because of you and how you show it. I have a freezer full of Ribeyes and Sirloin Steaks and more ... it is going to be a good experience learning how to use the Sous Vide.

[@benireges]

You're slaying it man! This is officially the best cooking channel on the internet! Gordon Ramsay doesn't stand a chance! 😃👍

[@blueenglishstaffybreeder6956]

Duck is hugely popular here in Australia, I agree that it takes a little getting used to when you first try it, but if you cook it properly there’s nothing like it, especially keeping the rendered fat aside for roast vegetables, yummy

[@pedroxdev]

Very nice! Duck and orange is a match made in heaven! Thanks for the video guys. 👍

[@SousVideEverything]

+Antonio Olsson thank you

[@danx7895]

As always loving the videos and especially the music you're adding! I love the salads you've been showing off lately, will definitely have to try some of them, looks so delicious!

[@SousVideEverything]

Thank you so much, I appreciate that very much.

[@jrenova]

Yeah I agree about the music. What source do you get your music from?

[@bcmello128]

I abosolutely love duck and have made it many times. Great idea with the salad and I'll try smoking mine next time! As always, AMMMAAZZZING!

[@akview8273]

Awesome, you tried duck! It looks like it turned out ah-mazing. Thanks for sharing.

[@filippolach5074]

i love the friendly atmosphere of your videos, thanks for all the content

[@Junereth]

this is the least excited i've ever seen Ninja

[@elmicky7033]

True

[@LaurentIpsum]

I'm impressed! There was a lot of care and restraint to this one! I'm not huge on duck but this looks delicious!

[@hadinoureddine976]

I absolutely love this channel so much. Sous vide is the best!

[@SousVideEverything]

+Hadi Noureddine 👍👍👍

[@baronta-ala1899]

Best sousvide channel

[@SousVideEverything]

Thank you so much.

[@baronta-ala1899]

Can u make sous vide frozen steaks? Not those steaks that are seasoned then frozen. Just frozen. Cause in my country there are no fresh beef that are good quality. Yes i know you already made the vid on sous vide frozen ribeye but thats already seasoned before. Thank you!

[@someothergamer5125]

@@SousVideEverything I agree! I have been in the culinary industry for many years and feel that I know a good deal about how to make various cuisines, but sous vide is very new to me. Even though I don't make everything you have on the channel, I still watch, for i feel that I learn a lot. I have even migrated to Guga Foods!

[@Grooovie725]

OMG when I saw Duck my mouth salivated a little!! I love it so much!!! You're talking my language!! #duck #bourbon #amazing

[@SousVideEverything]

Thank you so much... I hope I dont disappoint. I tried.

[@brucemackh3460]

Wow! That was a quick response to a request! As you often say..., AMAAAAAAZING!!!

[@SousVideEverything]

👍👍👍👍👍👍👍👍👍👍👍

[@jonjones971]

As always..great !!! Best SV channel....

[@hamzaismail328]

It looks good.. something different to try once in a while. Good job guys

[@AceRiver13]

i actually really like duck. it's sweet and savory, and full of flavor. on a side note, when are you guys going to come up with a t-shirt? if you haven't already considered it, you should. thanks fellas!

[@SousVideEverything]

🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 I was just doing the design for the shirt now... How funny... perfect timing. SOON THanks for your support.

[@luckydragonaaaa]

I'm loving the look of that beat salad.

[@307outdoors8]

This recipe has changed duck for me forever. I was able to bag some ducks this year and sous vide them and it was a game changer. I tried to make the sauce but the whiskey kept going into my mouth.. Old habits die hard

[@bartholomewst.juniorstein8814]

Duck is beautiful. I prefer it to all non wagyu or dry aged beef.

[@jvillain9946]

Don't sauce it after you crisp the skin. It pulls moisture back into the skin and loses the crisp. If you do sauce it, do it immediately before you eat it, but don't let it rest with the sauce on it. But I do have to say you nailed the cook temp. It looks delicious.

[@dil]

this was really good - you got the duck breast super crispy! great job.

[@cstavro]

I made duck breast for thanksgiving. It kicks turkey's tail feathers! 2 hr @ 135F. Close second to ribeye imho. I also used the rendered fat to saute shallots for the sauce.

[@SousVideEverything]

WOW, that is a big, big statement, close to ribeye... WOW WOW WOW

[@manichon]

Me parece gracioso que a veces suenas como si no supieras como se llaman las cosas "then we add some...pepper?...salt???" jajajaja love your channel man, keep it up!

[@jaredrika391]

Wow Guga you have come a long way! Well done!

[@DaTrooch]

Nice job guys. I thought it looked great. I like duck,so this is a winner for me. That salad.....yup....Amazing. Will be adding that to my regular weekly menu. Cook on Bruthas!

[@SousVideEverything]

Thanks bro, I love the salad, like the duck but if you ask me... will you do it again? Only if someone really, really likes duck and asks me very nice I would. 🤣🤣🤣🤣🤣🤣🤣

[@marcoresch3494]

If you're adding 2/3 table spoons of orange marmelade and a little bit of cumin to the bags it will taste AMAZING! I did this a lot of times and this gives the duck a great oriental touch!

[@caleb8285]

Your my new favorite youtuber my BrothA!

[@arronferguson2123]

That took moxie to post a great cooking video where you're playing to a very tough crowd. It looks like a great recipe, subscribed.

[@viktorbauer2471]

I love your videos 😍😍😍

[@CraigLafferty]

Looks fantastic!

[@kellygunner1]

This is your best video so far.

[@aheadclover6186]

I remember the first time i ate duck breast i was amazed how good it tasted

[@JumboDirecte]

I made it and it was great, thanks bro!

[@MINXC3]

Just got my Sous Vide today. I might try the duck breast, although I've always preferred the leg, slow cooked in a crock pot.

[@Ponto22lr]

Experimente fazer fígado! Aposto que comia muito aqui no Brasil e aí não é tão comum... Excelente vídeo, acompanho o canal desde os primeiros inscritos e só tende a crescer mais. Sucesso!

[@jaylaamoon7179]

OMGGGGGG MY FAVORITE MEAT EVER💕💕 YUUUMMMM

[@clementalcalay4279]

Great video ! For fact, duck is a very popular meat in south-west of France. And it's personnaly my favorite "non beef" meat. I will very curious to see you dry-aged it !

[@dtc2]

Wow first to post! Can't wait to see your take on Duck Breast!

[@SousVideEverything]

Awesome... Thank you so much for your support.

[@dtc2]

Like Ninja, I'm not too sure about the duck, but that salad looks...AMAZING! Great job as always. Keep up the great work!

[@GaryStango]

It's Duck Season here in Connecticut. We have been pretty successful so far this first week on our hunts. We will most DEFINITELY be trying this...

[@scottlouis7776]

Great work on the videos, very helpful. If you are looking for ideas do a comparison between brining and marinating. Any protein.

[@juliussharrock8943]

WHAT A THROWBACK. You are an og brother

[@mailicope6623]

I love your friendships 😄

[@robsongreen1041]

finallyyyyyy! awesome! thx!

[@Obtruckin]

Lots of courage to do something out of your comfort zone 🙏. Chinese Peking duck is the only duck I’ve ever had and it was good. Keep the fun videos going 👍.

[@SousVideEverything]

I would love to try that, but MAN! There is no way to find it here in Miami, I would love to try it out. THanks for the support.

[@pheflin526]

Y’all need to try Canadian Goose! It has the flavor of steak, but the texture of Dark Meat poultry

[@ruudlecluse]

Maybe prepare onglet (hanger steak) the next episode?! Love the show man!

[@nblufire10]

So excited!!

[@SousVideEverything]

Thanks brother.

[@davidfialka8654]

Great recipe… I just used orange jam instead of strawberry, bcs i just think it just goes together more orange with duck. Love your vids guga

[@JosephEldredMills]

As a Kentucky native, I love the use of bourbon in your videos. Thanks, guys.

[@SousVideEverything]

+Joseph Eldred Mills heck yeah brother 👍👍👍

[@Floppa-oz1kp]

Congrats on 80k!

[@SousVideEverything]

Thank you so much brother. I appreciate that.

[@alexsoto7601]

Have to try some duck soon. Glad to see you guys approved of my picanha on Instagram LOL :) keep up the great work!

[@SousVideEverything]

+Alex Soto that picanha was amazing 👍😠👍

[@NinjavomWolfstor]

Duck Breast is amazing :) Going to make some in a few hours :)

[@marsman2009]

I love Duck this KZbin channel is Amazing.I.m gonna save up for Sous Vide stuff this food just looks so good.Michael

[@SousVideEverything]

Thank for the support ... Thank you so much.

[@navoc2217]

Guga, you prepared that duck perfectly. We eat it a lot in the Midwest and sous vide plus pan sear is tops. Well done. Not sure if I can trust Ninja's opinion anymore...

[@tom_something]

I was leaning back while watching this, but when you asked if chicken breast was better, I leaned in real close for the answer. I was relieved when he said "no". Someone would have to really hate something if they prefer chicken breast.

[@loots_alots]

Finally, great!

[@SousVideEverything]

Thanks, I appreciate that.

[@TheSshibe]

Can you imagine living in Sous vide's house... Exactly, I just feel hungry thinking about it😂😂

[@andyh7777]

I did the sauce like Guga did, but I used orange jam and a smokey whiskey. Very very very gooood

[@Gamertivity]

In Denmark (where I'm from) we eat duck quite often during holidays (christmas for example). To see you guys eat duck like it's a completely different thing is just so strange to me. The duck looks amazing though, but here in Denmark we don't cut the fat. Ducks are greasy in general so we just cut it off after it's been cooked. Great video and I love your channel!

[@BurningDoppel]

Finaly Ninja didnt hadnt to choose between DEEEEEEEEEEE-Liiiiii-Cious and Aaaaaaaaaaaaamazing.

[@noahale]

Glad to see duck on the channel guys! I have a few notes: First, with sous vide duck breast, pre-searing the skin is a good idea; this allows you to get a head start on the crisping of the skin while the meat is still cold, which helps minimize the amount of time you need to sear after the water bath. Second, I like the idea of the sauce and it sounds delicious, but I think laying the sauce down on top of the duck takes away from the crispy skin (which is the best part!). A way around this would be to either lay the sauce down on a plate and place the duck on top of that for serving, or have the sauce in a separate dish and just dip the duck into the sauce bite by bite as you eat. Third, I know someone else in the comments said the duck was overcooked, but you shouldn't worry too much about that; duck takes very well to a wide variety of temperatures, from 129F all the way to 149F. (And personally I love the temperature you did them at. I usually cook mine at 136F, which is medium-rare for duck meat 😃)

[@SousVideEverything]

Perfect explanation and knowledge Alex! I thank you for this comment. You are right on the money and even thought the sauce was what saved it. Maumau should have NOT thrown 100 gallons on top of it. I was on the other room getting the camera when I came back I was like MAUMAU WTF did you do.... 🤣🤣🤣🤣🤣🤣🤣 you dropped the whole sauce on the duck maumau..... 🤣🤣🤣🤣🤣🤣🤣 He was like UPS sorry...🤣🤣🤣🤣🤣🤣🤣 I said well it is what it is.... hope the sauce is good and thankfully it was.

[@johnwayne8]

keep up the good contents bro!

[@SousVideEverything]

Thanks I appreciate that very much.

[@MR_R.o.b.o.t.o]

NINJA IS CRAZY. DUCK ROCKS! !!!

[@jj3ff3r50n808]

There's that iconic laugh lol

[@connorhillam8146]

I’m glad that you guys are honest in your opinions!

[@SousVideEverything]

+Connor Hillam heck yeah. Ninja is brutally honest sometimes 😂😂😂😂😂🤣🤣🤣🤣

[@bobyhan3680]

Keep at it! If everything gets equal praise then we stop knowing what's good and what's actually not. Plus, Ribeye is pretty hard to beat...

[@mfr336]

I love duck! It's definitely an acquired taste though. It's got that mineral flavor, more like red meat, but not. I also love the fat and skin. Duck confit is wonderful. I think he should have used some juniper in the spice blend, and good Gin in the sauce.

[@sluttybutt]

Genuinely surprising, duck is honestly one of the best meats up there along with lamb. You guys just eat so much beef that it's become all you know! Also: sous vide lamb leg? All those connective tissues and fats melting for ~4 hours? I can't imagine anything more succulent and gamey.

[@TheMillennialGardener]

Duck is a little gamey and is an acquired taste. I liken it to sushi. It may be a little strange the first time, but if you eat it a few times it grows on you and you end up loving it. Duck is very similar to grass fed beef and lamb. When cooked properly, it is delicious and it should have that mild, gamey aftertaste. That’s what makes it uniquely delicious.

[@SouthernCoastalCookingTM]

oh wow that looked wonderful. we love duck breast at my house

[@RicecreamAsian]

"I just put a little bit of butter"...puts half a stick in xD

[@maximilianscholze8512]

I am from Germany, how much weight is half a stick in the US?

[@MaximusLX]

@@maximilianscholze8512 55g or 1/4 lb.

[@leel247]

Here in the uk a stick of butter is massive it’s around 200 to 350 grams

[@r3plik4]

Hi, duck needs pre sear first, just a bit and only the skin side! Don't use oil for searing, the skin contains enough fat, if you think fat necessary, use butter. Use only salt and pepper! Sous vide. Sear at the end both side. Wait for rest a bit. And eat eat eat eat like a 🦈! One of the best food ever. Good luck for the next try. Love the channel from the beginning.

[@kjeldmikkelsen1502]

Duck is very common in Denmark, here is my preference for duck breast, cuz as you know with chicken, if you make a whole one, it's much better... Only salt and pepper, brown it in butter on the pan, finish it in the oven with the last couple of mins with the grill on, to make that top skin and fat super crispy, like pork rinds! I swear I could eat duck skin as chips, it's soooooo goooood!

[@NevG27]

The only thing I've ever eaten sous vide was a duck breast, and holy hell was it amazing!

[@someothergamer5125]

Everything looked delicious! A small suggestion though.... Try crisping the skin without using oil or fat as there tends to be a lot of fat in the duck skin already. Medium to low heat on just the skin side is usually enough to get the crisp you want. Good video!

[@puresas]

Friggin yum

[@Nickname_42]

when you are already cooking sous vide, you should get a vacuum evaporator for the sauce and maybe play a bit around with an ultrasonic bath and a centrifuge - no need to mention cryo fry or an induction fryer

[@f3n1xplat3ad0]

I do love duck breast and have done it in my Anova. Rendering that fat has always been a huge factor. Keep the videos coming!

[@SousVideEverything]

🤣🤣🤣🤣🤣🤣🤣

[@_nuno3852]

Não conhecia aquela tipo de maquina para fazer fumo, muito interessante.

[@zdenekkotras1801]

Duck is absolutely amazing.. Incredibly popular in my country and also in alot of Asian countries..=D Your reactions are really shocking to me =D

[@jacklo2228]

Guys you gotta try peking duck is the most amazing way to make duck dishes. please make one with sous vide!!

[@alyssabrady5729]

I would eat all that duck all up!! Looks amazing!!!

[@ryans529]

Looked AMAZING!! Sous vide feijoada with farofa?? Guga and Mau Mauzinho should know what I’m talking about

[@SousVideEverything]

Yep, its coming.

[@wyocoyotewyocoyote9007]

Thats a good idea (feijoada) with all the fatty meats wonder how sous vide would do vs stewing....guess you'd add the beans later?

[@AlbandAquino]

I'm coming from a place where ducks are everything. Duck confit, duck breast etc. From the look of it, you overcooked the duck breast. I know that you, americans, like you meat at least medium rare to well cooked but duck breast flavors are way better when the meat is still a little red in the middle. I'll try to get some pictures of our next BBQ to show you how it should be done :) Kudos from Bordeaux ! :)

[@chriscrawford4793]

Chinese Five spice is wonderful with duck breast. Definitely worth a try

[@chriscrawford4793]

And save that duck fat for making some fondant potatoes.

[@nicolbif]

Hi greetings from France Top 5 YT sous vide cooking channel! ;) Nico

[@owhs]

Try with the flame-thrower! Put a lot more heat into it to get it crispy!

[@kylie-chan]

Can you do a whole duck guga? I have a whole duck I've been wanting to do and want to do sous vide but cant find any good directions for it

[@michaelllanes9043]

if you have Hannaford's down there (its a major grocery gain) they have duck breast. i need to pick some up soon and make duck confit

[@peppertime1]

respect. Another great clip!! +1 for the duck tho!!

[@SousVideEverything]

Thanks bro... great to see you here early.

[@themarkfunction]

How about an episode with reindeer meat for Christmas? You have to order it from a Canadian or northern US state supplier, but hey it will match the season! :)

[@michaelferrarone6040]

How long did you pan sear it on each side, and what kind of heat? Thank you; looks great!

[@philippemathy7153]

Thank you for our "magret de canard" !

[@SousVideEverything]

+Mathy Philippe anytime.

[@hanj31]

Ninja must be smoking something if he says chicken is better than duck!

[@jimmcnicholas9670]

Chicken is miles better than duck

[@jimmcnicholas9670]

Chicken is miles better than duck

[@Gmartins5572]

Guga, your duck looks good man! Only problem is the sauce! Next time do a savoury sauce and N E V E R pour the sauce on top of the crispy skin(becomes soggy). I am cooking my first sous vide ever, you are an inspiration!