Food, Home & Lifestyle
Pan Roasting: Duck Breast
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.
Students give MasterClass an average rating of 4.7 out of 5 stars
Topics include: Pan Roasting: Duck Breast
Teaches Cooking Techniques II: Meats, Stocks, and Sauces
Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.
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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.
Featured MasterClass Instructor
Thomas Keller
Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.
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