Sous-Vide Duck Breast

Sous-Vide Duck Breast with Citrus Salad with Liquorice-vinaigrette 

I really like the meat from a duck, especially the breasts. If you cook it to long it will dry out, but served medium-rare to medium is the most tender juicy piece of meat you can get. Since I got my Anova sous-vide cooker I have been longing to cook the duck breast sous-vide. Today was the day.

Ingredients:

• 2 Duck Breasts
• Salt

Directions:

Wash you hands very thoroughly, when handling the duck. You don't want to cross-contaminate other foods or the duck. So keep your work station clean and tidy all the time. 

Refrigerate duck breasts on paper towel-lined plate overnight. This will allow some of the juices to evaporate, and you get a firmer breast in the end.

Have the vacuum bags pre-sealed in one end (doh!). Fold the rim out, so you don't get any grease or water on the place you need to seal the bags. Have the salt and pepper you want to use in small bowls, so you don't get any "duck" in the salt you're not using. 

Take the duck breasts out and score the skin in a harlequin pattern with a sharp knife. Season them with salt and pepper. Place them in the vacuum bags, vacuum and seal them. (I seal them twice just to be on the safe side.)

Place them in 135℉ (57℃) water bath for at least 45 minutes and up to 3 hours. I stopped after 2 hours, no need to go the limit with this delicate meat. Remove duck from bags and dry thoroughly with paper towels.

Place breasts skin side-down in heavy-bottomed non-stick or cast iron skillet and set over high heat until sizzling, about 2 minutes, then reduce heat to medium and cook  until golden brown and crisp, about 5 minutes. Make sure that you get good contact between skillet and the skin. You won't need any oil, the fat from the duck will render and give you plenty of fat for the searing. Flip  the breasts and cook the other side until slightly seared.

Slice the breasts thinly and serve with your favorite sides. One of my favorites is caramelized potatoes, picked red cabbage or Citrus Salad with Liquorice-vinaigrette.

Enjoy!

Chicken Nuggets - homemade

Chicken Nuggets

I would rater die,  than eat chicken McNuggets or other store bought nuggets. There is nothing good about a salty fattening fried piece of "chicken." But homemade nuggets made from chicken breast, is a meal worth eating. They are easy to make and is a good and healthy dinner on a week-night. You just have to plan ahead, and marinate the chicken. You can even substitute the cracker with rye flour for a healthier option.

Ingredients:

• 2 chicken breasts
• 250 g buttermilk
• 25-50 g saltine crackers or another salty buttery cracker
• 1-2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 pinch pepper
• salt

Directions:

Cut each chicken breast in 8-10 pieces, and put them in a plastic bag or container. Add the buttermilk, and let the chicken marinade in 24-48 hours in the refrigerator.

Preheat oven to 400℉ (200℃).

Drain of the buttermilk, and wipe the excess buttermilk off in a paper towel. 

Put cracker and spices in a zipplock bag, and break the cracker into small crumbs. Put the chicken pieces into the bag, to coat. 

Spread the chicken onto a baking sheet, and bake 15-20 minutes. Turn pieces over midway.

Enjoy!

The Danish version:

Kyllingenuggets

Ingredienser:

• 200 g kyllingebryst
• 250 g kærnemælk
• 25-50 g tuc kiks
• 1-2 tsk chilipulver
• 1 tsk paprika
• 1 tsk hvidløgspulver
• 1 knsp peber
• salt

Fremgangsmåde:

Kyllingen skæres i passende bidder, ca. 6-8 stykker pr kyllingebryst.  Kom kyllingestykkerne i en plastikpose. Hæld kærnemælken ned i posen, og lad kyllingestykkerne marinere i køleskabet i 24-48 timer.

Opvarm ovnen til 200℃.

Kom kiksene ned i en frysepose og bank dem til rasp, tilsæt krydderierne. Tag Kyllingestykkerne op, og tør den overskydende kærnemælk af. Kom kyllingestykkerne ned til kiksraspen, og ryst posen til de alle er dækket af et lag. Læg kyllingestykker på en bageplade og bag dem i 10-15 minutter. Vend evt stykkerne halvvejs.

Velbekomme!

Beer Can Chicken

Beer Can Chicken

Beer Can Chicken is one of the best ways to cook a chicken on the grill/BBQ. The chicken stays juicy, and you get the best crispy skin.

I use a poultry roaster instead of the beer can, since you do not know what’s in the color on the beer can, and if it will migrate into the roasting chicken.

Ingredients

• 1 whole chicken
• 2 tablespoons butter, room temperature 
• 2-4 tablespoons salt
• ½ teaspoon lemon pepper
• 1 lemon
• 1 cup white wine
• 1 teaspoon fresh thyme
• 2 cloves garlic

Directions:

Preheat your grill/BBQ to medium high heat, the chicken need to be cooked at indirect heat, meaning no flames or coal directly under the bird. 

Zest the lemon, and add it to the butter together with the thyme.

Remove neck and giblets from chicken and discard them. Pat the chicken dry with paper towels. Rub chicken lightly with salt inside and put the chopped up lemon inside too. Put the spiced butter in between the skin and chicken breast and drumsticks. Set aside.

Pour the wine into the poultry roaster  and put the garlic in there too. place the chicken on the stand. Rub a good amount salt all over the chicken. Transfer the chicken to the grill/BBQ.

Cook the bird for 50-65 minutes or until the thigh juice runs clear, when poked with a sharp knife. Remove the bird from grill/BBQ and let rest for 10 minutes before carving. (The center temperature should be 165℉ (75℃).

Enjoy!

Chicken with Rhubarb

Chicken with Rhubarb

You know it is spring when you can get fresh Rhubarb. The sweet and sour vegetable, (it's a vegetable, not a fruit, even though you use it like a fruit), is good in cakes, in jams but also in ´food. 

As a child we had the rhubarb picked straight from the plant, washed and dipped in some sugar to snack on. If you discount the sugar, rhubarb is a healthy snack. 

This chicken dish is sweet and sour, and the creamy sauce make this really good with pasta.

Serves 4.

Ingredient:

• 6 chicken thighs ( I use boneless skinless thigh filets)
• 1 teaspoon salt
• 1 teaspoon olive oil or butter
• ¾ cup (180 ml) whipping cream
• 1 teaspoon chicken base
• 2 tablespoons honey
• ½ teaspoon chili paste
• ¼ cup chives, chopped
• 300 g rhubarb, sliced

Directions:

Check the chicken thighs and remove any excess fat. Heat the olive oil and sear the chicken on both sides for about a minute. Place the chicken in an ovenproof dish.

In a bowl mix cream, honey, chicken base and chili paste. Sprinkle rhubarb and chives over the chicken and pour the cream mixture over it.

Roast the chicken in the oven for about 10-15 minutes. Serve the dish with rice or fettuccine pasta. I normally serve this dish on a bed of baby spinach. 

Source Arla.dk

Braised Balsamic Chicken

Braised Balsamic Chicken

Our local pizzeria serves a rotisserie chicken with a balsamic sauce and a lot of bell peppers. I love this dish, and it is my go-to for days when I don’t cook. The dish is sweet and sour in the Italian way.

In my version the chicken is braised in the sauce to keep the chicken juicy, and for a one-pot-dinner, easy to make on a weeknight.

You can also make this dish in a slow cooker, cooking for about 3-4 hours on high heat.

Serves 4

Ingredients:

• 4 chicken thighs with drumsticks (without skin)
• 1 can crushed tomatoes 
• 1 onion, halved and sliced 
• 3 bell peppers 
• ½ cup (1,25 dl) red balsamic vinegar (use a good quality)
• 3 tablespoons brown sugar
• 3 garlic cloves, minced 
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon thyme
• salt & pepper
• olive oil for searing

Directions:

Season chicken with salt and ground black pepper. Heat olive oil in a dutch oven or in a skillet, and sear the chicken. Take out the chicken. Pour in tomatoes, sugar and the seasoning, add the chicken, onion, garlic and bell peppers. Pour the balsamic over the chicken. Put the lid on and let simmer until chicken is no longer pink and the juices run clear, about 45 minutes. 

Serve with roasted potatoes and broccoli.