I've had duck breasts cooked sous vide in a restaurant and it wasn't as good as pan fried and then finished in the oven. Maybe it wasn't cooked properly when I tried it sous vide, but it was a pretty noticeable difference. I know it was seared after cooking sous vide, but that's all I know.

well yeah, the cut will makes a difference; i meant comparing the same cuts.

a ribeye might not need to be cooked sous vide for tenderness, but it will still benefit from being cooked evenly throughout rather than well done moving to medium rare on the inside.

from what ive heard itll be as tender as a fillet but more flavorful.







depending on how they handled the fat i could see duck breasts not working out as well for sous-vide.

Yeah as for duck breast best way to cook them is to start them in a cold pan,no oil, skin side down and cook them at low temp... removing fat every 1 or 2 min...don't put them in the oven... at the end all the skin should be melted and be cripsy and meat should be medium rare and super juicy from cooking in his natural fat... so yeah no sous vide

best way is to roast them whole, and then make mini duck tacos with meat and crispy skin

making me crave some duck, so i'll get some soon

i plan to try grilling some some soon. gonna smoke it and try out egg rolls with it.


first i gotta make some kimchi, though.

most koreans have a separate fridge outside for kimchi and related pickled veg because it stinks up the house too much.

duck + some raw spring onions and raw cucumber is amazing.

Pork and chicken are the two proteins I recommend using a sous vide machine for. Those two sous vide, then finished on a wood burning grill are both delicious and unbelievably tender. I do not recommend sous vide a fish, that to me sounds like a terrible idea but I have never done it before so it would be up to you. As for steaks, I work in a restaurant where all of our steaks are cooked sous vide. Although they come out a perfect medium-rare, there is something about grilling a steak from raw that appeals to my taste so much more. Still you should experiment to see the flavors and make a decision on your own.

As for vegetables, I have only used it for a few different things. Most of them involved making some sort of puree, which in that case I could just vacuum seal and put into a pot of boiling water instead.

Sous vide fish can be decent, but you have to cook it as soon as sous-vide it, then u just poach it... throw salmon with olive oil lemon herb sous vide poach for couple of minutes its gonna come out very nice...

i dont usually eat fish thats not cooked whole, ie., fillets or steaks. but i image sous vide fish to be particularly bland and fishy, which isnt my style.

i havent tried fish sous vide but its supposed to have a fantastic texture. definitely plan on trying it at some point. you could do a whole fish, too, which would be good. no overcooked parts by the time the thicker bits cook.

as for flavor, like hof said, toss in some lemon and herbs and itll be delicious. then after, take the liquids and reduce for a sauce.