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.

this class was great and I really enjoyed this follow up to Chef's first class

I consider myself to be a "foodie" but these techniques and French workbooks were excellent and beneficial.

I cook at home, but these classes have inspired me to not take the route of "good enough" but to make the best possible food at all times. My family deserves to eat beautiful food.

It has helped me to improve my beef and chicken carving skills, knowledge of various kinds of oils, i.e. olive oil (highest grade) is used for finishing, importance of kitchen safety, i.e. pans on stove, using hibachi..., presentation of food on plate, and making sauces. Thank you very much for teaching m the essential cooking techniques. I am starting to use them in my cooking meals at home.

Comments

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.

A fellow student

I loved this dish because it was not that complicated. Chef Keller also do a great job of explaining how to cook this

NIKI F.

Oh! I'm speechless! This is so elegant. A meal fit for a king! Since I personally don't have any experience with kings, I'll savor this meal for my dinner table! Thank you, Chef Keller!