Re-airing

Latest Episode:

  • Santee Spring Fishing (Extended)

    This is an extended version of Bob’s trip to Santee with guide Stevie Pack from last year. Bob and Stevie hook several large striper and a fat catfish or two.


The Sportsman’s Table | Latest Recipe:

  • Seared Duck breast Sous Vide Recipe

    Seared Duck breast sous vide recipe by Chef Elvis Xhani.

    Ingredients
    Duck breast 2
    Sweet potato 2
    Baby buck Choi 3
    Honey 1/4 cup
    Butter 1/2 stick
    Salt and pepper

    For the sauce

    Soy 1 cup
    Sesame oil 1/4 cup
    Rice wine vinegar 1 cup
    Brown sugar 1/2 cup
    Garlic 2 cloves
    Red onion 2 tablespoon

    Equipment list

    Sous vide machine (Joule)
    Vacuum sealer
    Vacuum bags

    Preparation
    Set the sous vide machine at 133 degree Fahrenheit
    Clean the duck breast from any excess fat, add salt, pepper and seal in a vacuum bag. Place the bag in the water bath at 133 degrees for one hour and 30 min.

    While the duck breast cooks blanch the baby buck Choi and reserve in the refrigerator. Peal the sweet pot and cut in 6. Place in a pan, add honey, butter, salt, pepper, cover and cook in the oven at 350 degrees for one hour.

    For the sauce mix all the ingredients in a mixer and blend for one minute. Keep at room temperature.

    Before you serve, heat a skillet, place the duck breast skin down, add the baby buck Choi and sweet pot, heat well. Place the vegetables in a plate, slice the duck breast and place an the top, finish with the sauce and enjoy.