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.
This class made me more comfortable when creating sauces and I can't tell you how awesome that is for me! I can't wait to try some of these techniques out.
Great improvement in my stock and sauces. I had many questions answered. Thank You. I love Thomas Keller's style.
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.
Learnt a lot including techniques, patience and emphasis on details.