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.
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 have learnt a awful lot about meat, which I seldom attempted, because it seems to be difficult to make it right. Now I will definitely try.
Lots of good tips and dishes to help me improve my cooking.
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.
This Master Class helped me gain confidence in, and elevate my home cooking.