From Thomas Keller's MasterClass

Pan Roasting: Duck Breast

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

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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

Thomas Keller

Teaches Cooking Techniques II: Meats, Stocks, and Sauces

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Improve your skills in the kitchen

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.

Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

Thomas Keller is a great teacher. He would be an excellent professor...he knows how to teach people...he may not even realize this. I love his pace, voice, rythm etc. I learned a lot. Thank you Master Class!

Chef Keller's Meat Masterclass has been tremendously helpful in expanding my understanding of how to prepare and make meat, stocks and sauces. He is very precise and detail orientated which makes it very easy to follow and try to execute yourself.

I've learned so much that I didn't known before about foods I eat everyday. It was without a doubt a eye opening experience to the world of cooking. I made some of the dishes with some good success. It made my juices flow (pun) lol.. to becoming a better cook and to serve something that people will truly appreciate. Thank you..........

The class inspired me with creative ideas and techniques. Chef Keller is engaging and I really enjoy his style of teaching. He's obviously an incredibly talented chef but that doesn't necessarily translate to a good teacher...chef Keller is both.

Comments

Sally T.

Can't believe I waiting this long in life to have duck. Truly delicious dish. Our store sells conveniently sized 8 oz. frozen duck breasts and one served my husband and me perfectly (well priced at $8 too). Veal bones are hard to come by and very pricey so have never made veal stock but I did have some frozen commercially made veal demi-glace in the freezer so I thinned that down. Otherwise, made exactly as shown on video and I think it came out restaurant quality. Served with Chef Puck's roasted carrots, sautéed zucchini and fresh corn niblets and Chef Kellers favorite potato puree. The duck went a few degrees over the desired temperature but still very flavorful, tender and juicy.

Jorge S.

Great lesson. When and how do you season (salt) the duck breast? Before you put it in the fridge? Or before it goes to the pan?

Ben M.

Made it tonight and it was delicious. Definitely need your own veal stock...I was out and used store bought and it lacked the gelatin and showed when it was reduced. Delicious though.

Ekaterina K.

Is that just me or the sauce was a bit too sweet? The duck turned out great!

Martin

Great advice about the duck tasting a bit "livery" when cooked medium or well done. I made that mistake last Christmas and was not sure how to solve it. Thanks!

Ivon

You make it look so easy...will go shopping soon for duck. Yes save that duck fat.

David H.

Here is my take on the pan seared duck breast. I took advice of air drying the breast, made a gastrique from blood oranges, took the idea of confit garlic from the first class to add that to the dauphinoise , did a charred confit of leek too (all using the rendered chicken fat from the light chicken stock) used the jerusalem artichoke puree for added sweetness and added a wholly unnecessary bit of garnish.

Daryl C.

New technique for me starting with low heat in a oiled pan instead of a cold pan and cooking the breast in the slowly rendering fat. Can't wait to try this...

Bob N.

I plan to cook 4 breast. How much gastrique do I need? Double or triple the recipe?

Rafael

Played a bit with the vegetables - some pickled, some blanched, compressed tomatoes, but duck and endives are there. It's very inspiring to watch Thomas Keller cooking. The precision and organization are amazing.