Roasted Duck Breast

Welcome back!

Today, we have a new type of meat: duck! Even though duck and chicken are both poultry meat, there's quite a difference between the two, especially the layer of fat between the skin and meat that exists because duck is a waterfowl. Duck is very popular in Chinese cuisine (think Peking duck), but it's still consumed quite a bit in the US too, particularly in higher-class restaurants.

Roasted Duck Breast

Ingredients:

Duck breasts
Salt and pepper to taste

Directions:

Score the skin of the duck. You can either do this in a cross pattern or in close parallel lines, as shown below. Make sure you don't cut into the meat.
Season the duck with salt and pepper.
Sear it in a pan with the fat side facing down for 6 minutes.
Flip it around and sear for 1 minute.
Remove the fat oil from the pan.
Put the duck into the oven and bake at 400°F for 7 to 10 minutes. If you were using a cast iron pan, you can just put the whole pan into the oven.
Before the oven
Once done, take it out of the oven and let it rest for 5 to 10 minutes to let the juices stay absorbed in the meat.

The taste is really quite unique; when seasoned with just salt and pepper like in this recipe, you can really bring out the flavor of the duck. The scoring is also very important to get a nice, juicy piece of meat, and the parallel scoring worked great, as the skin was kinda tough to get a good diamond scoring. Plus, it works great when you're cutting, as you cut along the scoring. You can also keep the duck fat to saute some vegetables, which will make them taste great.

-Chefpo

Comments

Banana Chiffon Cake

Welcome back! Today, we have another recipe for when you want to use some of your extra bananas! Unlike the Banana Bread from last time, this one is basically a chiffon cake that is modified to accommodate for the bananas. It keeps the really light and fluffy texture of the cake while also having the banana flavor, and it also goes nicely with other fresh fruit like shown below. Banana Chiffon Cake Makes one 9-10" pan Ingredients: For the egg yolk mixture: 7 egg yolks 2 tablespoons sugar 2 medium bananas 80 grams oil 90 grams orange juice 110 grams cake flour 10 grams corn starch 1 teaspoon baking powder 1/4 teaspoon baking soda For the egg white mixture: 7 egg whites 110 more grams of sugar 1 teaspoon lime/lemon juice Directions: Mix the egg yolks and 2 tablespoons of sugar. Then, add oil and mix thoroughly. Then, add orange juice and mix. Then, add vanilla extract. Sift the flour along with the baking soda and baking powder and add it in the egg yolk mixture. Gently fold ...

Tiramisu

Welcome back to Chez Chefpo! Today, we've got a classic Italian dessert: Tiramisu! No twists on this one, this is your classic tiramisu that's about as traditional as it gets. In fact, it's truly comparable to the authentic tiramisu that you could find in Italy (more about this below)! While this is not the cheapest recipe, it is actually pretty easy and is definitely worth making because it is veramente delicioso! Tiramisu Makes one 7" by 9" pan Ingredients: Cream: 4 egg yolks 50 grams sugar 16 ounces Mascarpone cheese (preferably room temperature) 200 grams heavy whipping cream 2-3 tablespoons Kahlua* Coffee Mixture: 120 mL cooled espresso (if you don't have this, 2 tablespoons of espresso powder plus 120 mL of hot water will do) 2-3 tablespoons Kahlua* You will also need: 1 package, or about 24, lady fingers Cocoa powder to be dusted onto the top *If you don't have Kahlua, you can just use rum. Here's a reference for some of the more special ingre...

Tuscan Soup

Welcome back! Today, we have a delicious soup originating from Tuscany, Italy (this is the region where Florence is in). Traditionally, this dish is a combination of various vegetables with some Italian bacon and Tuscan bread. The one we made is more Americanized, featuring Italian sausage, and it's a little heartier. However, they are still pretty similar in the vegetables used: kale, potatoes, carrots, etc. Tuscan Soup Makes 4 servings Ingredients: 1/2 tablespoon olive oil 8 to 10 ounces Italian sausage 1 medium onion, chopped 3 cloves garlic, minced 2 tablespoons flour 3 cups chicken broth 1 to 2 cups half & half 1 large potato, diced 1 medium carrot, diced 1/2 bunch kale, chopped Salt and pepper to taste Directions: Steam the potato and carrot and save it for later. With the olive oil in a pot, cook the Italian sausage until browned. Remove the sausage from the pot. Saute the onion and garlic in the pot. Add the flour into the pot and mix. Add in the chicken br...

Search This Blog