A gesture is often forgotten during the cooking of the duck breast. Follow the advice of chief Diego Alary so that your cooking is perfect and your duck breast too!
If you want Impress your guests with a perfectly cooked duck breastthere is a gesture not to forget, which was shared by chef Diego Alary on his Instagram account@diegoalary. This small detail is not one since it will make all the difference to obtain a tender and tasty duckwithout risking overcrowding it. Here’s how to master your recipe to delight your loved ones every time: Start cold cooking.
The secret of cold cooking
Before going into details, to succeed in perfect cooking of your duck breast, it is essential to start with a Good fatty grin. For that, Remove the small nerves meat and Make small cuts in fat.
This grid is important, because it will allow you to do well melt the fat and get a well -crisp skin. The magic tip is therefore Start cooking cold. Drop the ducklings bold side in a cold stoveseason the flesh side with the fleur de sel and pepperThen Light the fire slowly.
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Chef Diego Alary explains that the idea is to melt the fat very slowlywithout rushing cooking. But rest assured, it’s still very fast. Count about 8 minutes over low heat So that the fat meters and the coloring begins to appear.
Once this step has been completed, Return the duck breasts on the flesh side for about 3 minutes To finish cooking.
The final touch: aluminum cooking
The cooking of duck breasts is not yet over. There is another important tip to know! To perfect the cooking, the chef then advises to duck on a plate and aluminum During a ten minutes. This step allows finish cooking gently and keep all the tenderness of the duck.
Gras for sauces
And above all, do not throw the fat of the pan. It is perfect for cook potatoes Or to add a flavor to other dishes. If you wantaccompany your duck with a saucetake up the pan that kept all the hood and add a little cinnamonand starry and a touch of pepper.
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Then deglaze with the jus d’orange et Some orange sticks Just bleached. Let reduce before plunging the duck breasts to lacquer them. This sweet and spicy sauce will bring a good note to your dish.
You can play with the flavors in varying infinite sauces and accompaniments : honey and lavender, cherry duck breast, creamy mushroom sauce, reduction to balsamic vinegar … But, one thing is certain, you now know the cooking method that guarantees a juicy meat and perfectly cooked, Without excess.
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Cuisine editor
After more than ten years in the food industry as a publishing manager, I continue to share what I like most through writing: cooking! Fascinated …
