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.
I love the way he works in the kitchen . he is perfectinist & all along he gives you important tips , easy to listen to him . I admire his art !!
love the class this class maybe the best class in cooking that master class had done thank you so much for sharing thank you chef keller
cooking has been my passion since I remember. I have taken many different courses, but Thomas Keller style and professionalism are unique. I loved all the technics that he shared and how honest and natural he is. I am inspired and will try myself each of this lessons and new technics
Great improvement in my stock and sauces. I had many questions answered. Thank You. I love Thomas Keller's style.