How To Prepare Duck Breast

good morning welcome to Escoffier online my name is chef Cesar today I'm going to show you how to throw some darts preparation I got some beautiful dark brass here our know if you guys ever done this I hope you guys have let me know if you guys ever done this maybe some confit two attacks of area a nice and dark meat and you want to treat this is a red meat you don't want to overcook this like we did chicken like cook it to 165 this is a very lean piece of meats you can see this has some fat but it's only on the skin sigh underneath the skin but actually in the end the meat itself is barely and so we're gonna start by preparing a dark brown I found them a little bit that way oh we got a pan fry them you know they don't take too long to cook so I'm gonna have to film down here in the cutting board the way it doesn't make a big mess when I have to clean up so we're gonna do there then when I trim some of the excess fat and I have you guys ever had some french fries cooking duck fat any of you sometimes it's a very popular anybody know sometimes restaurants that have this as a special and you know it's really nice apps has a very unique flavor but they're really good and you can buy you know duck fat and container sir I mean I don't know if it is really hard to find in the grocery store I was able to find some duck breast very easy they come frozen you might seem frozen sometimes you know I never seen fresh to be honest with you in the restaurant we're getting frozen but you can come out so I'm gonna pound this out a little bit you don't want to pound them too much you don't want to destroy the meat so just it moreover you can see it is really easy we have them like in a plastic wrap my melts not that heavy so that's why I'm like okay that should be good enough alright well we want to score the fat side because one the heat to penetrate and also you want the fat to render that way the skin gets nice and crispy and as you can see it handsome lies little Silver's can I decide you wanna try to take it off smart you can otherwise when that cooks gonna shrink and you don't want it's really tough to so you want to try to get as much you can off the meat sigh this little silver skin underneath here okay the Saints 40-pound this is kind of soft she was done it when it was like before I pound it me down this one's pretty good and I want to put them flat like this because I want to trim some of the excess fat right here okay just as you can see there's a little extra skin it comes okay this one's nice bear if you guys have any questions feel free to ask along the way okay now we're gonna here's go ahead is there a certain type of duck you use or just a duck what they don't know these are the mole are talks of white duck so you see those are the ones they're like farm-raised okay but what if you would hunt them or you can use a wild dog to the taste gonna be a little bit different because you know what they eat in a while there's a farm race so that you know that whatever they eat Scouts are gonna have an effect and they're in the taste but you know wild thoughts you can use - okay thank you and when you're cutting down you know you don't want to go too deep you don't want to cut through the meat you sir the skin sigh okay and like I said we're doing this so he penetrates and some of that fats gonna eat them melt down and then render okay okay you can see there but since we pound them out so it's not a very thick I should have done it when there was like no without eponymous you're gonna see that the fats a little bit thicker okay now I'm gonna turn a pan on here it's gonna be a little smoky today I got some clarified butter here you guys can use oil if you want you don't have to use too much because there's gonna be a lot of fat coming from there from this breast okay I'm gonna walk down my cutting board with some our bleach solution here I'm also gonna make a nice raspberry sauce with this you can make whatever you want I mean I res berries goes really well with this mostly want to serve a salad but you can use this as a main entree it's a sandwich too if you want to make a sandwich with that it's fine okay we want to season our duck breast to you or some black pepper some of course some kosher salt I like cooking with coarser sold that's why we use most of time in restaurants because that's a stick to your fingers it's got a nice big range and this reason we like to use it in restaurants you guys I home I have some too but I also use you know sea salt okay okay we're going to put our duck breast the skin side down first we're gonna smoke a little here yeah it's gonna smell really nice so you guys uh browner doc here you want to let it go for a few minutes when I you know get the skin nice and a nice and crispy and then when I flip it over and about four five minutes I'm gonna put her in my little Alban back here but you guys at home if you want to finish off in the stove top you can but you want to finish it off with it that's fine too okay in the meantime I want to make a little dressing for my salad so I don't sit here you know someone that got my towel it's wet because I'm going to use a little Bowl here to make a little vinaigrette the negative man I'm making a mango and passion fruit vinaigrette so I want to make sure my oldest number winner laughs so I got some mango juice I got some passion fruit hey you're choosing some seeds this very simple I mean you guys can use something different but if you don't you don't have to use for I'm doing here but I'm gonna give you the recipe anyways okay I'm gonna go a little mustard Dijon this helps emulsify we're doing the face basically an emulsion and this is temporary motion if you make this you're gonna see it eventually is gonna separate but you wanna I multiply the oil with a vinegar in there and the Jews here you do we have a white pepper too as you can see you guys can buy multipass in the kitchen so I want to move this around wanna turn here look at that as you can see there's a lot of fat coming off you guys so I add a little bit of a little butter and see all the fat that's in there now okay I'm gonna add little Rosa marry you guys gonna add some fresh thyme to just infuse some flavor to your the meat here and you don't have to do anything if you don't want okay it smells really nice sorry we go I'm adding a little white wine vinegar here you guys can use vinegar so it's like you know rice wine I mean I'm using some avocado oil vinaigrette I mean I recommend using a light oil that way if you're having like if you're making a basic one you can use an olive oil and light but barely like other flavors like you know me some mango on some passion you know one overpower there with some oil is very strong and the key is to add the oil very suave first fruits in your salad and stuff like that to bring out that flavor the avocado oil is very light oil doesn't have a while I started bailing ten so really you don't want to use it because you want to kind of you know taste the flavor the project you were saying so that's what I like to use it I was it for cooking this one has the highest smoking point if you cook heat up to five hundred twenty degrees before it flashes so this one has you know really high smoking point even for cooking thank you as you can see the skin getting nice and crispy here yeah could you kind of explain the taste it doesn't look like chicken well no this is a dark at me this really has a little more gamey flavor to it to the dock but it's really a mile - it's not very strong because these are farm where I still remember dad and that the once you've got you know Hans in a while they have a little stronger flavor but business for a farm raised so they know their feet they eat it's a little bit different than once in a while so this night is going to be a stronger gamey flavor breather okay I'm going to transfer my uh and need here a little bit here I gotta make this foster but I want to finish my vinaigrette here before I go to the sauce making dresses is very easy I mean I know this very convenient to go buy them at the store place you can see making a nice vinaigrette and home so simple you only need a few ingredients really if you have a machine you can use it to h1i you know if you're the wizard if you guys have a stick blender you can use it so you don't have to worry about you aren't getting really tired so yeah you've been a great three parts oil to one part vinegar so I'm gonna give you the recipe chef what is the temperature of that oven and do you take it out at 165 like poultry I do okay when you're cooking duck you don't want to cook it all done because you're gonna be a little dry you want to take out about 140 you want to cook at the bog medium okay 140 thank you yeah and you want to let it rest oh you don't want to cut it right away because that kind of piece of meat if you cut no it's take just get out of the oven of the grill it's gonna all they're just gonna go all over the place the same thing with duck you want to let her rest for a few minutes before you slice it ah here I want to show you guys I'm gonna make my my sauce here for my duck breasts okay I'm gonna take some of this out of here some of the rosemary really is my spoon here and I'm gonna use some of this fat to cook some some shallots I'm doing a raspberry sauce you know you can use some maybe some grapes or fake Sameach adore it so many different sauces with this and you can make this the sauce right in the pan - okay so I'm gonna take all this little noodles here from the Rosa Mary it's gonna give it a nice flavor to the sauce - okay so I'm gonna wipe down my little oil here from the rest cooking okay I'm gonna take some of this fat out here for about you know pretty much everything except by by one teaspoon here and I'm gonna I got some shallots here you want to spread the showers you don't want a brown too much be careful with not to uh turn the heat to high so you just want to kind of sweat on me get the flavor out again nice and strong okay guys they've got a little raspberry vinegar here I'm gonna add a little white wine you can use any kind of white wine if you want you want to use a sweet plant in this case a Riesling will work really well I'm using the Chardonnay but if you guys have some sweet wines at home if you like to use feel free okay I'm gonna throw some fresh raspberries in here okay we're gonna save a few for myself I'm gonna be making okay I also got a little bit of chicken stock here I'm gonna reduce this a little bit before I had a chicken stock you want to break down the raspberries if you want you can also use frozen raspberries but you know fresh was better as long as they're not too expensive chicken stock they're okay I'm gonna check my dark back here make sure it's not getting overcook okay I'm gonna take one this one is a smaller that one's a little bigger so this one is done inside they wait to fill it's like cooking the steak you can feel I want it's a mid scaling firm and that means it's getting done they already get some more well done it is so this one's you know I hope doesn't overcook on me but again this one this is a small piece and I want to let her rest for a little bit here I can live here finish my sauce over here also when I had a little more little honey so we're gonna let it go here for a little bit more I wanna taste my vinegar that might have do a little honey - this one - it's like my butt back here is trying to cook more some I shut her off and a little smokey - okay when the reduce sauce a little more I'm gonna add a little butter to get a little thicker nice and shiny make sure it has enough good a little more honey to make a little sweeter there you go now we'll have our duck breast here mmm okay it's arresting the other ones back here start cooking got another piece and you guys can see the skin is nice and crispy look at that that's what you want okay okay now we're gonna start to put my sell it together since the stalks almost done here the sauce is saw can't reduce now it's a little more I got a little different lettuces here I'm going to be using okay I'm gonna keep an eye on the sauce I don't want to get it too thick any questions anybody out there making a nice little endive salad here you guys can do whatever you guys like at home listen necessarily has to be a sale like this is a smaller one over here and decide little arugula here Lugo's got a very unique taste look better but here's some nice uh like a sweep integrate it brings out the flavor so I mean some people don't like it and some do it's just depends okay a little water to my sauce here you guys can see this is very easy to do okay now my shutter off is done the last thing you want to do is just incorporate the whole water to get a nice shine and it gets a little thicker too it helps to thicken up the sauce okay a little key with berries here I'm gonna use some yellow cherry tomatoes white a lot of color to my salads especially the summertime springs coming yeah I like to get a little you know more ingredients they're like in season got some ravens from some kid I carried some white carrots orange ones yellow but it's just basically a green salad you can do whatever you want I got some endive here some arugula and they're using some cucumbers little fruits here as you can see it's very simple I got some of this red little ribbon some some carrots white I'm gonna put some of the duck brush down here on this side okay and would you recommend for presentation to serve on the plank like that or please oh you don't have to I'm just sure doing for presentation okay it's a regular china plates fine okay but you look good at wood plane well if you like it's fine yeah you can see are the meats nice and uh not overdone this is how it should be I want a little sauce um you're gonna say like this is fine skin sign it up you can die - this is a main entree you don't doesn't have to be a sale like this I mean you can make it an entree so you know with a full meal and you can use you know maybe a starch the couscous or anything you want some kind of potato dish it's so many different things we can do with that okay I think you just lost my spoon here maybe another one - this is some of my vinaigrette here there we go nice so you guys have any questions before I wrap this up you guys can do other things do you know different dressings I just kind of like passion food and I happen to you know walk by the store I got some mango juice and they just know I made a nice fruity vinaigrette I mean movers are the way so you guys can see a final plate there you take about half an hour or so I mean once you have your missing PLAs set up you you can go very quick as you can see I mean it's very important to have everything ready to go before you start actually you know the cooking process so I got a little deal here and everything's nice and refreshing as you can see I mean everything's fresh and you didn't mean you don't have to really you know spend a lot of time in the kitchen as long as you guys plan ahead they know everything's really simple I mean everything's all the preparation is pretty much done ahead of time you know as you can see it to make the sauce with the you know doctor I was doing a multitask and doing a few things you know at the same time well I had to talk cook and I was you know doing the vinaigrette and try to do that too at home and you're gonna see that you to be able to you know cook in it very quick so aren't you planning ahead of time you know okay I'm gonna do it you know maybe for example cook it duck breast and I can start making the vinaigrette and and you be no eating with your family in no time chef yes ma'am your plate up is beautiful was it I was worrying about the plank is that do you have to is that something that was just cleans off they sand it down and how it wash something like that I put some our oil on here I mean they're all thick same ones we used for the cutting boards before I use it they way I can you know it's seal and that can use it again oh it's creative thank well thank you so much for being here this morning I'm really happy and you guys join me every other week and now I'm looking forward to see you guys again a week oh okay you also I'm smoking or Gerlich okay oh yeah you can smoking you can do whatever you want I mean the growth looks good too because you want to get but the thing you want to get the skin nice and crispy so you can grow it too and then give it a nice smoke flavor off definitely yes thank you anybody else folks yeah well thank you so much for being here this morning what's really exciting Thank You chef have a nice day thank you bye-bye

Channel: Escoffier Home Gourmet

Views: 10,438

Rating: 4.6271186 out of 5

Keywords: duck, duck breast, prepare, cook, how to, how to cook, how to make, raspberry sauce, culinary school, cooking class, online, escoffier online, escoffier

Id: jw28lrTSbB8

Length: 29min 56sec (1796 seconds)

Published: Wed Apr 13 2016