Sunday, February 16, 2014
Duck Two Ways The Sum of the Parts are Greater than the Whole
Cooking duck is surprisingly easy if you give up on the idea of cooking it whole. Sure that whole duck a lorange looks nice on the magazine cover (except for that damn curly parsley), and your cookbooks are filled with seemingly simple roast duck recipes, but if you follow the technique shown here, youll be enjoying duck at its absolute best.In the kitchen, a ducks breast and leg could not be more different. The legs need long, slow cooking to tenderize the succulent meat, while the breasts beg to be quickly pan-seared to a juicy pink. If you roast the duck whole, the best you can hope for is one of the two pieces to be okay, but usually what you get is a too-done breast and under-cooked leg.
By the way, the sauce youll see in the clip is a Black Currant and Balsamic Gastrique, and you can see how to make that recipe here.
I did this video for About.com a long time ago, but it just recently aired. Ill remind you again that Im no longer able to embed my videos from their site here (also no podcast) - so when you click the video player below, youll be taken to another window where the video will begin. Youll also get the ingredients and a complete transcript. Enjoy!
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