Skip to main content
Back to Search Results
0 Comments

Alternate Red Meats

Featured pro:
Category: Cooking

Beef is a great staple, but try mixing things up by cooking with other kinds of red meat. Buffalo is a low-fat alternative, while bison can make excellent burgers and meatballs. Duck breast is one of Sam Talbot's favorite kinds of meat, and here he shows you how to cook it to perfection. It's much easier than you think.

Step 1: Cooking a Duck Breast
Score the fat by gently sliding your knife diagonally across the fat part of the duck. Make sure you cuts do not go too deep. You do not want to cut the actual duck meat. Usually, 5 slices across and one long slice lengthwise.

Step 2: Season
Season the breast with sea salt and freshly ground pepper.

Step 3: Place in Pan
In a medium pan over medium heat, add about 2 tablespoons olive oil. Place duck breast, skin side down. Leave untouched in pan about 5-7 minutes.

Step 4: Flip and Finish
Let the fat render and get it nice and crispy before flipping it over once. Finish your duck breast in the oven to about medium.

Step 5: Let It Rest
Once your breast is golden brown, let it rest for a little bit to keep the juices in the meat.

Step 6: Slice It Up
Slice dusk against the grain

Step 7: Plate and Serve
In this case, Sam puts a few slices of duck breast on a bed of fresh greens, topping it off with a pomegranate gastrique to add a touch of sweetness, but you can use the duck however you choose. Enjoy!

Step 8: Pomegranate Gastrique
Top duck with a Pomegranate gastrique. Put pomegranate juice, vinegar, dark brown sugar, pomegranate molasses in a medium saucepan. Bring to a boil over high heat. Reduce to medium low and cook, until reduced and syrupy 30-40 minutes.

Items You'll Need for this GMC Trade Secret

  • Duck Breast
  • Olive Oil
  • Sea Salt
  • Freshly Ground Pepper
  • 1 cup Pomegranate Juice
  • 1/2 cup Vinegar
  • 1/2 cup Dark Brown Sugar
  • 1 cup Pomegranate Molasses

More Trade Secrets

Add a Comment

Sign in »
*0 / 3000 Character Maximum

53 Comments

Filter by:
txsndn

I do love a good blood rare Porterhouse but we eat a good bit of buffalo & every chance I get, a gator tail steak. If you've never had it, BBQ'd rattler is also very good.

February 19 2012 at 5:23 PM Report abuse rate up rate down Reply
Larry

(Experience) If you cook Bison the same way that you do beef, it will be dry as a hockey puck. Sear/ char it on the grill with the flames touching it for 3 mins per side and wrap in aluminum foil for 5 mins for medium.

February 19 2012 at 5:19 PM Report abuse +1 rate up rate down Reply
Carole Ann

I think Duck is Poultry not red meat. I can't afford fancy prices for Bison so I'll just stick with my steak.

February 19 2012 at 5:09 PM Report abuse +2 rate up rate down Reply
lamont

with the growth hormones used in animal feed cnt be that healthy for consumption. bisons that are bred to be slaughtered are no better that beef. so much of the meat we eat come from animals that never saw a blade of grass. animals whose eyes are on the sides of there head are prey animals not predatores like much of the canine and feline species and humans.

February 19 2012 at 4:38 PM Report abuse +1 rate up rate down Reply
ggena

I take the fat off the duck breast after it's cooked. Don't want any fat. Sure, the skin tastes good, but so does a lot of bad food.
It's still delicious eaten lean.

February 19 2012 at 4:09 PM Report abuse rate up rate down Reply
dumbneasy

Ri-i-i-i-ight! Who can afford $9.95 a pound for buffalo? Rich people, that's who! I live on pork shoulders and chuck roasts (when they're on sale.) Go away, already!

February 19 2012 at 3:37 PM Report abuse +6 rate up rate down Reply
nelsonhlcn

[My name is Kay I'm using someone's else's computer, so please forgive the mistakes as they're mine.]
"Buffalo is a low-fat alternative, while bison can make excellent burgers and meatballs."

This implies that Buffalo and Bison are two different animals. Some one needs to straighten out the tech's of this one.

As for Buffalo, we ate Buffalo for generations. When the stock was about extinct, Housewives all over the country scrambled to find a replacement. They did, Beef. Hence the great cattle drive stories of Kansas in the mid / late1800's.

All those recipes were converted from better nutritional composition buffalo to more fatty beef. They are both very good and can be used on par in the same recipes. If Buffalo needs more fat add 1/2 Beef. Both are a great American traditions. Honor it and eat red meat. I do.

February 19 2012 at 3:32 PM Report abuse +2 rate up rate down Reply
Kay ForAnimals

Sorry, UNnatural disaster.

February 19 2012 at 3:15 PM Report abuse +1 rate up rate down Reply
CHRISTOPHER

Take notice of the woman far back to the left cooking...... NO SLEEVES!!! That is just wrong! What state is he in?!! Health code violation! Also, no gloves and no hats! Am I wrong?

February 19 2012 at 3:09 PM Report abuse +2 rate up rate down Reply
1 reply to CHRISTOPHER's comment
xanadutu

Arm pit hair can't be any worse than mustache or male eyebrow hair!!!

February 20 2012 at 1:56 AM Report abuse rate up rate down Reply
Kay ForAnimals

Natural disaster. SAD diet. (Standard American Diets)

February 19 2012 at 3:02 PM Report abuse +2 rate up rate down Reply

Get our latest tips in your inbox

Latest Tweets From The Pros

  • Sabrina Soto Sabrina Soto : "We all need a splash of bad taste- it's hearty, it's healthy, it's physical. No taste is what I'm against." - Diana Vreeland
  • Sabrina Soto Sabrina Soto : Green with envy. #peonies #emerald #mohair #onset #aol http://t.co/foTF4TOznk
  • Sabrina Soto Sabrina Soto : RT @AnsonGilbert: Just wrapped our final @GMC #tradesecret shoot w/ @AOL, @SabrinaSoto, @NissaWorks @TheLauraKoski. http://t.co/tigmeRd2t1
  • Sabrina Soto Sabrina Soto : NP! High Low shoots again aug/13! RT @CrysRRich: @sabrinasoto I want to make a video for your new season but don't close on house til June.
  • Marc Forgione Marc Forgione: Quinault Salmon, Braised Turnip, Peas @ Restaurant Marc Forgione http://t.co/wxpOKp0zCg