As already described in the article ” Preparation “, when we cook a duck breast, we have 3 equal goals:
- crisp golden brown skin
- almost no more fat between skin and meat
- poured roast meat throughout with minimal gray rim
Material needed :
- pan
- oven
- meat thermometer
- prepared duck breast
Procedure for cooking with pan and oven:
- Lightly salt the meat side of the breast, in the CHEFS’ CLASS we use a homemade herb salt
- Place the breast with the skin side that has already been cut into the cold pan , so the breast does not bulge and the skin is heated evenly throughout
- slowly bring the pan to medium heat
- after some time the fat begins to melt away
- continue to fry on the skin until most of the fat is rendered and the skin is golden brown
- Turn the breast over and leave to stand in the oven at 80°C until the core temperature is between 57°C and 62°C
The breast is now fully cooked and can be coated with a sauce or varnished.
