Q. What order do professional cooks cringe at when they see it on an order ticket?
answered by Ronald Hokanson, Executive Chef, Executive Pastry Chef
Duck Breast. By a mile. All cooks hate it. Anthony Bourdain mentions it in his book Kitchen Confidential, (always referring to it as “Oh no, Duck Breast). You have to let it rest and then slice thin, making sure each slice is neatly shingled in an overlapping, smily face pattern at the bottom of the plate — while you have 70 other tasks to perform.
As you slice, it invariably happens that one slice (or more) sticks to the knife blade and therefore drops out of sequence. It’s absolutely maddening.
source : Quora
I love duck breast. To be honest, I rarely ever order it in restaurants because it tends to be really expensive, so I prefer to cook it myself at home. I usually either buy a whole duck and cut it or, if I’m lucky to find some, buy duck breast with skin on. I’ve heard many people complain that it’s very difficult to get it right, but I have a very simple technique I use when cooking it. I carefully cut lines over the skin of the breast so that it will let out its fat, rub seasoning into the skin then place the breast skin down into a cold frying pan that contains no oil or butter, just a plain pan. I then heat up the pan so that the fat from the skin will slowly melt into the pan, so you can cook the meat in it. Just leave it like that until the skin crisps then turn it over, let the other side cook as well then serve the duck, either whole or sliced. It’s so easy to make yet so fancy, it’s one of my favourite things to cook. A good tip is that you can save the melted fat obtained from cooking the duck by pouring it through a sieve into a jar then keep it in the fridge, where it will solidify. It’s such a good replacement for butter or oil when cooking, it’s my secret ingredient when cooking rice because it gives it such a good taste. You can obtain lots of fat by buying a whole duck and while cutting it into pieces you cut off the excess fat, put it into a cold pot (preferably a small one) and melt it over low heat. You can also find duck fat in stores but it’s pretty rare and can be expensive.Vanessa Ispas