Reverse Seared Duck Bomb

IMG_20170622_182454950_HDR-01.jpeg
 

When I first started dabbling in using the reverse sear method, I thought duck seemed an appropriate choice to try it on. I was definitely not mistaken. If your not familiar with the method, reverse sear is precisely what it sounds like. Instead of searing the meat on high heat and then finishing it in the oven on a low temp, you heat the meat on a low temp and once it hits the appropriate temperature remove it from the oven, allow it to rest for 10 minutes and then sear it and serve immediately. 

This method works exceptionally well for fish and fowl with skin on since you are able to finish the meat on a high sear to crisp the skin. Give it a try and I'm positive it will not disappoint!

 

Recipe:

Prep Time: 10 Minutes   Cook Time: 45  Serving size: 1-2

- 1 Large Duck, Breasted, Skin On

- 1/4t Salt

- 1/4t Cracked Black Pepper

- 4 Strips Bacon

- 1 Jalepeno

- 1 bunch Chives

 

Sauce:

- 2oz. Cream Cheese

- 1/2C Sharp Cheddar

- 1/2C Milk

- 1T Butter

- 2 Cloves Garlic, Minced

 

Preheat the oven to 225 degrees. Dry duck breasts and apply salt and cracked pepper. place duck skin side up on a wire rack over a drip pan and cover with foil. Cook for approximately 40 minutes or until the meat reads a temperature of 135 degrees.

While the duck cooks in the oven, add all the sauce ingredients into a sauce pan on low heat and stir occasionally until ingredients combined completely.

cut chives into small rings. As for the Jalapeno, I suggest charring the jalapeno for added flavor on a grill or over a gas stove. If you prefer less heat, cut the jalapeno in half and remove seeds before charring. once a nice char has been achieved, removed the jalapeno from heat and dice.

 
 

Once the duck has reached 135, removed the duck from the oven and allow it to rest for at least ten minutes. While the duck rests, heat a skillet on high. Chop bacon into small pieces and add to the skillet. once the bacon is appropriately crispy, remove the bacon from the skillet but leave the bacon grease.

Add the Duck to the skillet skin side down for 30-60 until the skin is crisp. Removed from skillet and because the meat has already been able to rest, you can cut the breast immediately into strips for a more aesthetic presentation and ease of eating. 

Add the duck to a plate, spoon the cheese sauce over, add bacon crumbles, chives and charred jalapeno. Enjoy the awesome flavor bomb that this dish gets its namesake!

*Tip: if you are looking to serve a reverse seared meat at a later point, you could refrigerate the meat at this point and when you are ready to serve it, simply bring the meat back out, sear it and plate it! If the meat is particularly thick, you may need to reheat it in the oven or microwave before searing.