Sous vide squid and duck

Sous vide squid and duck. Can squid be cooked sous vide?

Dedicated to Lorraine Elliott also known as Not Quite Nigella for the inspiration

Slow cooked squid

Addendum Post Publishing

Thank you Jeff the Chef for naming this dish Duckamari.

Please check out Lorraine’s recipe from Friday. I didn’t realise squid could be slow cooked. I assumed it would be tough and chewy. Apparently not. In my mind, if squid can be slow cooked, then surely it can be cooked sous vide.

I had thought about cooking a steak with this, but I’ve eaten quite a bit of mammal meat this week and I figured I should go for some poultry.

On my walk this morning to say hello to the Belconnen Owl I saw a kangaroo grazing on some grass and I nearly went for roo meat with the squid, but as lean and healthful as it’s claimed to be duck always tastes better.

Yummy Lummy is not sponsored by anyone.

Recipe

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Sous vide squid and duck salad

Prep Time

30 mins

Cook Time

2 hrs

Faffing

30 mins

Total Time

3 hrs

 

Sous vide squid rings and duck breast salad with mango, nectarine, avocado, and lime. I love lime flavours.

Course: Main Course

Cuisine: Australian

Keyword: Avocado, Caesar salad, Duck, Duck breast, Kensington Pride Mango, Lime, Nectarine, Sous vide, Squid, Squid rings

Servings: 1 Adult sapien

Calories: 500 kcal

Author: Gary

Ingredients

The meaty bit

• 150 grams Squid rings
• 2 Duck breasts
• 1 teaspoon Iodised salt
• 1 teaspoon Freshly cracked black pepper
• 1 packet Lime leaves
• 1 packet Coriander leaves, stems, and roots

The non-meaty bit

• 1 Kensington Pride Mango Diced
• 1 Nectarine Diced
• 1 Avocado Diced
• 6 Cherry tomatoes Halved
• 1 handful Salad leaves
• 1 Lime
• 1 lime Lime juice
• 50 millilitres Olive oil

Instructions

The meaty bit

1. Remove the squid and duck breasts from the environmentally unfriendly plastic packaging.
   
2. Put one breast and some squid into one sous vide vacuum bag plus some iodised salt, freshly cracked black pepper, lime leaves, and coriander.
   
3. Vacuum seal the bag.
4. Fill the plastic water bath container to the appropriate level for your precision cooker.
   
5. Attach the precision cooker to the inside of the water bath.
   
6. Plug in the precision cooker.
7. Turn on the precision cooker and set the temperature for 58 °C (136 °F) and the timer for two hours.
8. Put the bagged duck and squid into the water bath when it’s reached 58 °C (136 °F).
9. Cook the duck breasts and squid rings for two hours.
10. Turn off the precision cooker when the two hours have elapsed.
11. Remove the duck breasts and squid from the water bath.
12. Put one of the bags into the refrigerator for another meal another time later in the week.
13. Open a bag and remove the duck breast and squid rings.
14. Pat the duck breast and squid rings dry with absorbent kitchen paper.
15. Remove some butter from the refrigerator and cut off a knob.
16. Turn on the frypan to high and wait until it reaches the high heat temperature.
17. Put the duck breast into the frypan skin side down and sear the surface for about one minute.
18. Add the knob of butter to the frypan and turn the duck breast over.
19. With a spoon baste the duck breast skin with the foaming butter. Sear the non-skin side for about a minute.
20. Remove the duck breast and place it on a plate to rest while your finishing the salad.
21. Slice the duck breast with a sharp knife.

The non-meaty bit

1. Towards the end of the sous vide cooking of the duck breast and squid rings start preparing the salad.
2. Dice a mango.
3. Dice an avocado.
4. Dice a nectarine.
5. Remove the zest from a lime with a lime zester.
6. Squeeze the juice from a lime.
7. Mix the lime juice with some olive oil to make a simple dressing.
8. In a bowl add salad leaves, the zest from the lime, the diced mango, the diced avocado, the diced nectarine, some halved cherry tomatoes, and the salad dressing.
9. Toss in the squid rings and sliced duck breast.

Plating up bit

1. With tongs place the salad into a bowl.
2. Eat with a fork or with chopsticks.
   

Blogging bit

1. Shoot a photograph and a short video because Google now wants video on recipe cards.
2. Eat the meal.
3. Wash the dishes (hint, wash as you cook, it makes life easier).
4. Write the recipe.
5. Write the blog post.
6. Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.

Recipe Video

Recipe Notes

Disclaimer

I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.

Photographs

This is a gallery of photographs. Click on one image and then scroll through the photographs.

Questions and answers

Sous vide squid and duck! Really?

Yea, why not? I mentioned to my father on the telephone what I was making and he said it sounded very weird. I replied that I am very weird.

Was the squid tender or chewy?

I was surprised that the squid wasn’t chewy. It tasted good. I’m not sure what influence the duck fat from the duck breast had on the tenderness of the squid, all I know is it tasted pretty good.

You often get inspiration from Not Quite Nigella?

I do. Lorraine posts every day and I receive an e-mail with a link to her blog every morning. Some of her posts are very long, some are relatively short, while some are simple, they all have exquisite photographs and a bit of a story.

Lorraine always finishes a post with a question for her readers. Sometimes, I’m lost for words to make a comment, especially if it’s a recipe for something I’d not likely attempt or if it’s a long travel post about a luxurious stay somewhere. I almost always though try to reply to the question she leaves at the end of her post.

If you want daily food inspiration, check out Not Quite Nigella.

Final thoughts

• Would you choose steak or duck for a combination with squid rings?
• Do you prefer to say calamari or squid?
• Who are the bloggers who inspire you ?

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— Gaz 🖖 (@garydlum) August 15, 2019