Keller method duck breast

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Share your post with your fan club! Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. I'm planning a dinner party for a few friends next weekend and thinking that seared duck breast would be great with the intended wine pairings.

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Your dish looks like it could be served at a five-star restraurant anywhere in the world. The duck is cooked to perfection and the accompaning side dish has amazing color and flavors. Do you two take reservations?

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Good thing I didn't see those duck pictures or I could never eat it. They are so cute. Yours turn out so delicious looking.

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Line a baking sheet with parchment paper. Turn the duck breasts skin-side down on the baking sheet. If the tenderloins, the smaller piece of meat that runs along the bottom of the breast, are still attached, leave them on the breasts. Use a paring knife to remove the small white tendon that runs through each tenderloin.

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That is, it never really gets to that "zero-fat remaining, cracklin'"-style skin level. The guys from "Big Fat Duck" in the UK noticed the same problem, and they've more or less given up on the prospect of perfectly crisp skin that's cooked with the meat they cook the skin separately, with a notably strange technique. I'm wondering though, from someone in a not-to-impressive home kitchen to someone similarly situated, any suggestions for improving on the skin-crisping for Keller's recipe?

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Truly, the sauce tastes as if it took hours to prepare, as if pans loaded with veal bones had to be roasted, as if those bones then had to simmer into a rich stock, and as if that stock had to reduce to a syrup. The sauce, incredibly, has only three ingredients — port wine, shallots and chicken stock. Admittedly, a ml bottle of port — cheap port but port nonetheless — gets reduced by more than half.

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The great poultry conundrum: how to cook a bird with juicy meat and crispy skin? Traditional methods require that you sacrifice one for the other. We get around this dilemma in our sous vide duck recipe by dividing and conquering.

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Our favorite duck breast is pink in the middle, truly tender, and decidedly juicy, but sous vide makes it easy to choose your own preferred level of doneness. Like it still squawking? Why sear the duck twice?

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Guess what you can pre-order on Amazon? Michael Ruhlman's new book -- The Elements of Cooking. As you know, Ruhlman is the writer behind The French Laundry Cookbook, as well as a host of other wonderful books.

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The combination of earthy 'winter' vegetables with the duck sounds like a winning combination too. Your duck looks perfectly cooked and super delicious! What is the opposite of despicable?


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