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Hey, so we just put a duck breast on the menu and no matter how long I let it rest, it still weeps all over the plate. This is my first time cooking duck breast on the line, and I can't seem to get it to look nice. I even gave one 10 minutes to rest, and it still wept all over the sauce, garnish and plate and looks terribly sloppy. Do you guys have any tips on how to help this issue?

(By the way, here is my procedure - would love any tips or improvements on getting the best product)

-Score skin, season both sides

-render over low to med-low heat in cast iron (usually takes 7-10 minutes)

-place on cold sizzle tray skin side down into 500 degree oven until med-rare (approximately 5 minutes)

-Remove from oven and rest skin side up for as long as possible (but at least 4 minutes or so)

Already a ridiculously long pickup - also could use help with that!

Again, this is my first time with duck breast, so any help would be much appreciated!

duck kinda just does that, i normally plate it with a semi absorbent starch that wont look ugly with the extra moisture or plate it in a way that the extra moisture works with any sauce you serve it with so it doesnt look out of place 

you can attempt to pat dry it before plating but then it kinda just ends up looking dry 

what are you serving it with?

can you change the plating? use an entree bowl instead of a plate so the moisture doesnt wander? 
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