In my cooking for an Oregon winery, I have been using smoked duck breast from Grimaud farms in order to reduce the amount of prep I have to do. now, I'm being asked to consider doing fresh duck breast onsite with some saucing since the owner loves duck.
I've cooked 2 duck breasts at a time, skin side down, render fat, flip and finish. But, I cannot see doing this with 25-30 breasts unless I haul a plancha out to the vineyard where we have no power, no water, etc. So, i'm looking for ideas.
Can you cook duck breast to rare, refrigerate and hold for a few hours before slicing and somehow reheating?
If I could get an oven onsite (propane + generator), is there a common way to pre-cook the breasts than finish in the oven?
So much easier to cook chicken, sauce and hold than do duck, IMHO... :-)
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