I am an apprenticeship chef and currently had an interview in which I am 1/2 successful, I have now too create a duck dish and serve it, I am thinking of something more high quality and unusual but simple however, I was thinking a duck breast served with a sauce (not orange) on a bed of sliced red cabbage which I will braise then add asparagus and potatoes, Any other ideas, I would like to make my own dish but I need some ideas throwing at me
Duck recipe to make and present for a jobI have applied for
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If it is just pan roasted then the fat must be rendered and skin crispy.
Braising a duck breast and serving it whole or sliced may not be the best idea.... it normally would be medium or medium well if served whole or sliced. you can get away with it if you braise it on the bone and then pull it apart for pasta.
If this is a standard test then they will have seen alot of panfried duck breast. might be worth while switching it up.