I am newly registered on the forum, though I have read a lot of material from the forum. It is a wealth of information and knowledge, so I thought I'd reach out.
I recently purchased an immersion circulator, so I am learning about sous vide techniques. I have decided to tackle duck sous vide. Before I had my immersion circulator, I followed Alton Brown's method for preparing duck (quarter, brine, steam, and sear). My favorite part of the technique was the significant amount of duck fat that rendered into the steaming vessel for other uses. Without any research, my inclination would be to brine and steam the duck quarters, sous vide cook to desired internal temperature, and crisp the skin in a blazing hot pan or via blowtorch.
When I researched duck sous vide, I could not find any recipes that included the steaming step and very few with a pre-sous vide rendering step. So I had a few questions:
1.) Would duck quarters cooked sous vide benefit from a steaming step to render out some of the excess fat?
2.) Do duck quarters cooked sous vide, without a pre-sous vide rendering step, still allow for you to gather and save the rendered fat for later use?
3.) Is there a good technique for cooking a quartered duck in a single water bath for a single meal?
Thanks a lot for any input you can give.
Edited by mercury529, 03 December 2013 - 10:47 PM.