Sorghum-Glazed Duck Breast
As seen on TV
Which Show?
Who made this dish?
A toast to community.
While prepping: "The third course is Chinese barbecue and I want to highlight the duck. Finding a Chinese community, whether in London, New Jersey or Boston, was always about the hanging ducks. We cook them sous vide at 135 for one hour, then it's rosy pink throughout. I want that roast skin perfect."
On the gamble: "The most difficult thing to pull off today is making sure this duck is okay. The decision to do the duck sous vide is really about consistency."
At service: "This is a toast to community, a take on the roast duck you see hanging in a lot of Chinatowns. You have a miso duck breast with a glaze of sorghum, and some broth." On the broth at the table: "I wanted it under seasoned. I thought of it as almost like drinking it like tea."
{Judge}: "The problem with the duck is over rested."
{Judge}: "My duck is really tough."
{Guest}: "The broth was just under season. That was a big disappointment for me."
Final table: {Judge}: "Duck was a bit tough."
{Guest}: "I was hoping it was going to be a flavorful broth. That missed a little bit for me."
In deliberation: {Guest}: "The duck was off, though."
