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the skin side of the duck breast

the skin side of the duck breast

I don’t think I’ve ever been more nervous to make a recipe. A few weeks ago, Duck University taught a group of bloggers how easy it was to prepare duck breast. They said it was so simple it could be done on a weeknight in about 20 minutes.

I watched celebrity chef Sara Moulton prepare it two ways, but I didn’t get the opportunity to try to prepare it myself until I returned home to Las Vegas.

Maple Leaf Farms Duck Cooking Demo with Chef Sara MoultonI felt like my career as a home cook was on the line. I had two major concerns: my husband hates soggy poultry skin, and I didn’t know how he’d react to medium-rare poultry.

Turns out, cooking duck is easy, if you know the secret.
“It’s the first side you want to focus on,” Chef Moulton said, referring to the skin side of the duck breast.

Seared Duck Breast with Duck Gravy and Mashed Potatoes from ZestuousFor the perfect crispy skin, you should score the skin and cook it skin-side down slow and low to medium-rare. Boy would that have been good to know years ago.

Using a sharp knife, she scored diamonds with diagonal lines into the skin without cutting into the meat. She seasoned them with salt and pepper. Then, she placed them skin-side down in a cool pan and cooked them over medium-low heat for 15 minutes, until the skin was crispy. As it cooked, the fat rendered and began simmering around the breasts.

Maple Leaf Farms Duck Cooking Demo with Chef Sara MoultonShe removed the breasts from the pan and poured out most of the fat, saving it for later. Chef referred to this excess fat as “liquid gold” that can be used a variety of ways.

She returned the breasts to the pan, skin-side up. And cooked to medium rare, about 3 minutes. She placed the breasts on a plate and tented them with foil to rest and lock-in the juices.

Seared Duck Breast with Duck Gravy and Mashed Potatoes from ZestuousWhen I got home, I tried her technique, adding a few Zestuous seasonings. I also created a duck gravy, using the rendered fat to make a roux and served it with mashed potatoes. I called my husband to the table, and just as I expected, he said, “Hey this bird is still pink!”
I explained to him that unlike chicken, you could eat duck medium-rare. The birds don’t carry the same risk of salmonella because they’re raised in clean conditions (which I witnessed firsthand).

親愛的你,祝福你 青春的感情 大海里的小小浪花 夏荷初開的燦爛 てちょっと内職 令人心疼的女孩子 を食べても平気 山野中的紅刺果 淚盡羅衣夢不成 有一種愛是這樣的
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