jamaster14
Well-Known Member
- Joined
- Sep 28, 2012
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i have long struggled to achieve this. i like to think of myself as a good chef, have worked in several high end restaraunts and have been cooking since i could stand up.
but the one thing that has always aluded me is the perfect seared duck breast. i can just never seem to achieve perfect crispy skin with the fat rendered out. i get crispy skin and a slightly gummy center.
i've tried several methods. closest ive come is room temperature duck with scored and seasoned skin in a stainless pan on medium-low flame for 10-15 minutes, periodically dumping the fat, then turning the heat up, giving it a good sear on both sides before going into a 400 degree over for a few minutes.
decent, edible, far from perfect.
can anyone here give me a fool proof method, with exact and price times and temps and materials used?
but the one thing that has always aluded me is the perfect seared duck breast. i can just never seem to achieve perfect crispy skin with the fat rendered out. i get crispy skin and a slightly gummy center.
i've tried several methods. closest ive come is room temperature duck with scored and seasoned skin in a stainless pan on medium-low flame for 10-15 minutes, periodically dumping the fat, then turning the heat up, giving it a good sear on both sides before going into a 400 degree over for a few minutes.
decent, edible, far from perfect.
can anyone here give me a fool proof method, with exact and price times and temps and materials used?