Sunday night #meat - turf and turf .... 1) Sous vide #duck breasts, fat rendered and skin crisped in a #castironskillet before finishing with honey and five spice under the broiler ... 🦆
2) Marinated sierra #steak - think flank flavor but with the beefiness turned up even further crossed with a skirt steak ... first time with this cut, and I think it absorbs the marinade better than the other two. 4 hour Asian marinade and then a minute each side in a blazing hot CI skillet - wrapped in a foil pouch for resting
Not pictured - steakhouse style mushrooms and duck fat fries (had to do something with the rendered fat)!
Did a little R&D work this morning for candied bacon. I call this one, “Honey Bacon” Honey Bacon.
I cooked up some thick cut bacon to about 3/4 of the way done then painted on some honey butter and sprinkled on @meatchurch Honey Bacon. Topped it all off with turbinado sugar and cooked it a little bit longer to caramelize all of the delicious sugars.