I use this for Canada's from what I've been told it works as well on Snow's and I can't see any reason it wouldn't work as well on ducks.
Ideally, you'll have a sous vide device and a vacuum sealer, but there are work arounds.
1) Season your skinless, boneless breast(s) I like to just sprinkle some Montreal Steak Spice on them.
2) Vacuum seal your meat. (This obviously can be done in a vacuum sealer or you can put the meat in a sandwich bag and slowly submerge it in water where the pressure of the water will press the air out from around the meat and then seal the bag once you have all the air out.)
3) Fire up your sous vide to 130 F. There are the fancy machines that heat the water, the cheap way to do it (which is what I did) is to buy a temperature controller from eBay or Amazon. (They run somewhere between 30 and 50 bucks.) Plug your slow cooker into the temp controller (slow cooker needs to be analog) set both the high and low temperatures of the temp controller to 130 F.
4) Once the water is to temperature put your vacuum sealed bag of seasoned meat in there. It take approximately an hour to cook a 1 inch thick piece of meat to temp, the good news is whether it's in there for an hour or 3 won't really make a difference.
5) When you're ready to eat remove the meat from the sous vide and leave it on a plate.
6) Fire up your favourite cast iron pan.
7) Remove meat from vacuum sealed bag, sear on each side and you're ready to eat perfectly cooked medium rare goose meat that has retained all of it's moisture.
I like to serve it with some pan fried mushrooms on top and potatoes and carrots as the side and with a little horseradish. I basically treat it like roast beef in terms of serving, your mileage may vary.
The steps to using a sous vide device are much more complicated than it actually is and the beauty is that it doesn't have to be babysat because it can't really overcook. It's a great service method when you're having guests over and don't want to be in the kitchen when you have guests over. It also lets you get all of your sides prepared without having to worry about timing the meat to be ready at the same time.
Ideally, you'll have a sous vide device and a vacuum sealer, but there are work arounds.
1) Season your skinless, boneless breast(s) I like to just sprinkle some Montreal Steak Spice on them.
2) Vacuum seal your meat. (This obviously can be done in a vacuum sealer or you can put the meat in a sandwich bag and slowly submerge it in water where the pressure of the water will press the air out from around the meat and then seal the bag once you have all the air out.)
3) Fire up your sous vide to 130 F. There are the fancy machines that heat the water, the cheap way to do it (which is what I did) is to buy a temperature controller from eBay or Amazon. (They run somewhere between 30 and 50 bucks.) Plug your slow cooker into the temp controller (slow cooker needs to be analog) set both the high and low temperatures of the temp controller to 130 F.
4) Once the water is to temperature put your vacuum sealed bag of seasoned meat in there. It take approximately an hour to cook a 1 inch thick piece of meat to temp, the good news is whether it's in there for an hour or 3 won't really make a difference.
5) When you're ready to eat remove the meat from the sous vide and leave it on a plate.
6) Fire up your favourite cast iron pan.
7) Remove meat from vacuum sealed bag, sear on each side and you're ready to eat perfectly cooked medium rare goose meat that has retained all of it's moisture.
I like to serve it with some pan fried mushrooms on top and potatoes and carrots as the side and with a little horseradish. I basically treat it like roast beef in terms of serving, your mileage may vary.
The steps to using a sous vide device are much more complicated than it actually is and the beauty is that it doesn't have to be babysat because it can't really overcook. It's a great service method when you're having guests over and don't want to be in the kitchen when you have guests over. It also lets you get all of your sides prepared without having to worry about timing the meat to be ready at the same time.
