Thanksgiving Wood Fired Duck Ballotine

[@isaacamsel6799]

This is an excellent video! Great job on deboning the duck ive watched many people do it but i think you did it the neatest and most efficient way. Good job man just subscribed to your channel would love to see more videos👌

[@elishaolivestone1030]

Hey James, Thanks for this great video. I've been looking for someone to prove this exact technique is possible with a duck. I regularly use the legendary Jacques Pépin's technique for deboning and roasting a chicken, and I have seen the same used on a turkey in combination with your concept here of making the stuffing from the dark meat. So to see someone doing it with a duck is perfect validation, thank you for that. The concern with duck, however, is taking care not to overcook the breast meat, which is part of what this technique is all about. I assume the dark meat, now broken down into a stuffing and without the bones, will cook at the same rate as the breast and the center will reach 135F before the outer breast has overcooked. Can you comment on this point please? Maybe it's best to precook the stuffing to avoid this issue? Doing so would also allow for different textures, as we can achieve some nice browning and crispy bits on the stuffing. Thanks!!

[@HeirloomFire]

Hello Elisha, good to hear from you. You certainly could precook the stuffing in a cylinder shape and place it in the center, just like in the video, and than cook it to your desired doneness. I think at that point, to make sure to get good color on all sides, I would brown it in a pan and then finish it in the oven. I would say after browning, the whole roast could be done in the oven in about 20 minutes? Thanks for commenting and the good idea. Best. - J

[@elishaolivestone1030]

@@HeirloomFire gotcha, makes perfect sense

[@harryw991]

Brilliant !

[@tiagosirly5140]

Que beleza!

[@HeirloomFire]

obrigada!