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.
Great coverage of the basics. I learned some excellent tips.
love all the culinary classes. more please !!
Thomas has motivated me to be a really good cook. I cannot thank you enough for giving me such an opportunity to experience such a masterful presentation that has affected me deeply.
What a perfect experience it was to learn from this master. Even on the basics, he had something to teach and inspire. Thank you so much, Chef.