Chronic Cooking Episode 05: Pan-fried Duck скачать в хорошем качестве

Chronic Cooking Episode 05: Pan-fried Duck

Recipe Ingredients for 4: Duck Breast 2 Plums 150 gms of baby spinach leaves heaped tablespoon of Creme Fraiche (or sour cream) salt pepper sugar a good loaf of bread (we used what the french call a batard, which literally means 'bastard', an evil version of the bauguette. Prob didn't need that detail 😉 ) 1) Start with the duck. Score the skin (not to the meat). Season with salt and pepper on both sides, making sure to use a little more salt on the skin side. 2) Put duck skin side down on a pan at medium heat. Cook long and slow on the skin side down. (Pro tip, when the oil renders and begins to pool, use the hot oil to baste the other side of the duck) 3) While waiting for the duck to cook, prepare the rest of the ingredients. Deseed the plums, cut into quarters and sprinkle with a little sugar. Slice bread (and brush with olive oil if you like) 4) Turn on the grill at medium heat, with tray close to the grill element 5) Just before you turn the duck, put the plums and bread into the grill (if the bread is very fresh, it might not need the grill. Up to you really) 6) The duck is ready to turn when it is fairly elastic to touch. Takes around 10-15 minutes, depending on the thickness. Turn, and give around 3 minutes on the other side. 7) Remove the duck from the pan onto a chopping board to rest. 😎 Pour off as much of the oil from the pan, and save it for later use. Using the same pan (don't wash it), put it back on heat and throw in the baby spinach. Season, and turn occasionally until all the spinach has wilted, which should only take a couple of minutes. Take off the heat, add the creme fraiche and mix until incorporated. 9) Slice the duck, plate and serve immediately.