Lesson time 20:56 min
Chef Keller teaches you his pan-roasting technique for Pekin duck breast, including how to render the fat for a crispy skin and how to achieve the perfect medium-rare finish. Then learn how to make a honey-orange gastrique sauce for a sweet and sour finish.
Topics include: Pan Roasting: Duck Breast
As a follow-up to his first MasterClass, Chef Thomas Keller devotes his second cooking class to beef, duck, chicken, pork, and veal, and the techniques he uses to prepare them. Learn to sauté, pan and oven roast, braise, fry, and grill, and how to select the best cut of meat for each technique with confidence. Then, learn to make the stocks and sauces that are essentials in Chef Keller’s restaurant kitchens.
Thomas has me very intrigued with sauce making!
This Master Class has provided me, an amateur cook, with insight, understanding and skills that I could never have obtained on my own. Chef Keller is not only a great chef but he is also an outstanding teacher. His own joy about what he does and his incredible knowledge about his craft is instantly apparent to me and makes the class an absolute joy to watch.
Very good class, his cooking classes are great for beginners like me to get a basic understanding..
I am very excited to make my own stocks and sauces using Chef Kellers techniques. I have always been intimidated in the past to try and make stocks and he has inspired me to want to try.