It appears that some fishing guides have have an assortment of skills that extend far beyond catching fish.
Pioneer 222 Sportfish
Yamaha 250
I’m going to try a whole wood duck,you got any suggestions on time and temp Hoppy?Or anyone else that is good with the sous vide.
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Originally posted by smanI’m going to try a whole wood duck,you got any suggestions on time and temp Hoppy?Or anyone else that is good with the sous vide.
I have never sous vide a whole duck, but i do my duck and goose breasts at 131 for 3-4 hours, longer if you want. Always a perfect mid rare - medium, I coat very lightly with mayo, and sear in a cast iron, perfect crust.
Look at where Jesus went to pick people. He didn’t go to the colleges; he got guys off the fishing docks.
It’s been so long since I’ve cooked a wild duck or goose I don’t have a suggestion. I guess cooking it sous vide would depend on how you like it cooked. Rare, med rare, med well? Maybe best to brine it? I’d play with a couple of breasts maybe? I bet if you googled or you tubed it someone has done it.
Wish I could be more help!
TTT… Hoppy, Whats the latest happenings with the Sous Vide?
Grady 223 Tournament / G3 1860 CC