New Posts  All Forums:Forum Nav:

holding par cooked duck breasts

post #1 of 3
9/6/08 at 10:47am
Thread Starter 
can anyone offer some advise on holding duck breast..i want to do a duck breast as a special and am thinking that i can sear them off first to get the skin crispy and to eliminate all the grease, smoke,mess and time, then finish them off in the oven to order..how far ahead can i do this... 2 or three hours?..what are the consequences to doing this?don't want to sacrifice the integrity of the duck meat... or perhaps you have another method that would work better..want to do a 5 spice rubbed breast with a mixed roasted berry chipotle sauce..have done this particular recipe lots of times, but looking for a better less messy way...thanks
joey
Reply
post #2 of 3
9/6/08 at 11:01am
Joey,

The hold + oven will kill the crisp on the skin.

Back in the early-middle ages when "fine dining" meant "continental cuisine," they used to reheat duck in the deep fryer. Old days or not, it still works and muy pronto too. About as fast as one person can plate, if another's chef d'fry-o-lator.

The alternative strategy is to leave a little margin for cooking on the skin side when you sear them, reheat in a very hot oven, then crisp under the salamander (you ain't got) or with a torch. I love torch, me.

BDL
Reply
post #3 of 3
9/6/08 at 6:39pm
If that is your strategy, please make sure that the par-cooked duck breasts are held out of the danger zone.
Reply
New Posts  All Forums:Forum Nav:
  Return Home