Tomorrow night I have a dinner date coming over (so I hope someone can answer asap) and I am making duck so tonight I practiced and am very glad that I did.
Earlier this week I made amazing duck breast (in the first picture) and skin was so crispy, there was no fat at all and the meat tasted lovely even though I hadnt made duck in well over a year.. which is why I wanted to practice tonight to gain confidence.
It was not a confidence boost... Tonight the only thing I did differently was use a lower temperature on the stovetop for 8 minutes or so for the skin to look crispy then, like last time, put it in oven at 400 skinside up over for 6 minutes. The result are in the second picture.. the angle int great and I wasnt planning to post this so it doesnt look very nice. There was fat left (not palatable) and the meat did not taste good.
I'm pretty sure the issue is just about rendering the fat properly but I didnt think that it would affect the taste of the meat so much. Instead of using some a low stovetop temp (around 4) I think I should try more like 6 or 7 which is what I did last time. I couldnt eat more than half the duck breast.. it tasted really gamey and nasty... but I do love duck!
In case you are wondering the wontons in the picture I made stuffed with cognac and white wine mushrooms they were great.
What do you think went wrong?
What would you serve with duck breast for a date?
When cooking two duck breasts do I have to leave it in the oven slightly longer or the same amount of time as one?
Im wondering is the whole duck breast was undercooked tonight, not just the fat which might explain the different taste?
Updated 1 year ago | 5
Updated 10 months ago | 6
Updated 5 months ago | 8
Updated 5 months ago | 18
Updated 2 months ago | 5