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.
Very good tips on preparing food / sauces / stocks at home vs restaurant. Enjoyed making the recipes for family and friends. The sauce lessons would be better as the first two lessons vs the last 2 or 3...
I'm still new to making sauces and his teaching style is so thorough and effortless. Love Thomas Keller!! Bring him back!
I love the way Thomas Keller teaches in a practical, well-explained manner. He inspires me to cook!
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.