Cazook
Songster
- Nov 24, 2019
- 621
- 987
- 221
there was some chew. Less than I expected, but not none. While the stock cooked down, the breasts were seasoned and rested in the fridge for several dies. Once the soup was otherwise ready, the breasts were diced small (not "fine", but not "hearty beef stew-sized cubes, either), added to the just simmering soup, and allowed to cook for a few hours.
Long aging helped. The fact that they didn't face boiling temps helped. The sheer amount of cream probably helps with mouthfeel as well.
Mostly, I was surprised myself. But if you take old bird and subject it to high dry heat, it squeezes moisture out you can never replace, and if it doesn't get an adequate rest, of course those proteins will never relax.
Truly though, we got lucky.
i rested mine for 2 days before roasting. he was over a year old though, and a runner duck, which i hear can get quite tough.
probably roasting first wasn't the way to go, there was almost nothing on the breast. most meat was in the legs. maybe better off getting a different breed for next time.