Seared Duck Breast with Chef Douglass Williams | At Home With Us
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- Опубліковано 30 вер 2024
- Chef Douglass Williams is treating us today with seared duck breast! With just a few ingredients and 12 minutes start-to-finish. Crispy, crackly skin right this way. GET THE RECIPE ►► f52.co/3hkDJZy
INGREDIENTS
2 duck breasts, skin on, trimmed
Salt and black pepper, to sight
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Its my parent's wedding anniversary next week and I'm planning to cook them duck to celebrate. This video was very helpful. Thanks, Douglass!
Excellent‼️ Calm & masterful instruction - in just a few minutes, I learned something that will enhance my daily life. I hope to see more lessons from Chef Douglass Williams‼️
I cooked duck breasts for my brother and his wife one time....the only duck they'd ever eaten was wild and still had buckshot in it *insert eye roll here*. They LOVED mine (served it with a cherry compote). I had told my sister in law that she could keep the fat, freeze it in an ice cube tray and use it for all sorts of goodness. She seemed thankful....but months later, I learned that she'd thrown the fat out, because keeping it was 'too much trouble'. That was the beginning of the end of our civilized relationship :(
Nimuetootoo wow, that’s like throwing away liquid gold 😳
msmad fucking exactly. I’m not joking either - haven’t spoken to her in almost a year. Not just because of the duck fat, no....but she’s a C U Next Tuesday on several levels.
Nimuetootoo ~ Nooo !!! how dare she !!!! 🤣🤣🤣🤣🤣🤣🤣🤣 She should have sent it to me. 🤩🤩 # Off with her head.
Lol
Very nice ! I liked the razor blade idea. I missed what you did with citrus and duck fat drippings???
Duck breast, my favorite meat ever! ❤️😍
Thank you for this detailed and easy to follow instructional video Chef Williams! I cooked duck breast for the first time on NYE for my Covid bubble, and it turned out exactly as demonstrated. It was deeeelicious - tasted like a perfect piece of steak, but yummier - and my friends were SO impressed. So thank you, and I look forward to more of your videos!
Thanks Douglass! Simple, useful recipe with great detail in the right spots!
What was the grease on top of citrus peel about? What happened to that?
You can enjoy the rendered duck fat later in other dishes.
@@London1869 lol thanks. And I just realized "rendered duck fat" sounds more dignified than my country-ass "grease."
Chef, I'm doing research about the duck breast pan-fried and your video is the best. Get's the best results by far and there is no oven involved. That fat is rendered to an impressive thinness! Glossiness and pinkness are amazing! Thank you for this technique! Subscribed!
This is seriously the best and the most professional duck breast recipe on UA-cam. Have watched so many videos and tried so many times but none of them really helped! I can really tell this is gonna work because of how thin that crispy skin is and the evenly cooked meat !! Nice work ! I’ll try it on weekend.
Absolutely loved this video! Duck fat is rendered down to the perfect crispness and presentation is spot on. Kudos!
Well done and beautiful. Thank you.
This guy actually knows how to cook. I prefer cooking it on medium low and straining the fat out as it renders but it also depends how big your burner is. I also put a weight on it because it helps ensure good fat contact. Not a problem when the heat is not high. I'm not in a restaurant so I can take my time with it and duck definitely requires it. But no doubt about it, that was cooked perfectly. Plating was awful but who cares.
Duck is one of my favorites.
What is the internal temperature of the duck when finished. Cooking to 165 F ruins it.
Awesome to see somebody pay so much attention to splitting that duck fat open with such a sharp and thin blade
The slow sear and rendering of the duck fat and then cooking a duck breast in its own rendered fat
O yeah
I have used a similar technique for years much to the chagrin of some of my foodie friends but they never argue with the results
That looks phenomenal thank you for sharing
Love duck...this is so spectacular...I have been trying to debone a whole duck and use the other parts for confit
PrettyTigerlilly I wish I had a butcher...best I can do is Costco...so I am still learning the art of deboning....sometimes it is good...sometimes it is not pretty🤣🤣
PrettyTigerlilly I have tried...and they will not do it...but I really don’t mind doing the work. It is a good skill to have...just have not had enough practice
Looks delicious 👌🏻
Thank you, Chef. I'm not hungry at all at the moment yet I am salivating! Definitely picking up a duck breast this week-end.
Wish this dropped before I made duck yesterday but I guess it's just another excuse to make more soon lol. Dope video, Chef Douglass 🙌🏾
Good Sir, I just prepared the most delicious and perfectly cooked duck breast. My mother and father were very impressed. Douglass thank you very much.
You actually do 3 to 4 motions of cutting when you say 2?
Yum--looks delicious and you make it look approachable and easy! Heading into the kitchen now to give it a try. Thank you Chef : )
Well… how was it? Don’t know if you can remember a year later lol but I am about to try it
Is there a recipe for the raisin jam?
Better than Paul Liebrandt.
Does it matter how many strokes
Man this looks wonderful. I'll give it a try right now!
This worked for me. Thanks for helping me not waste wonderful duck breast. I think I’ll try this with chicken breast?
Great vid, just missing you eating it on camera.
Well done! Nice
Searched for NYE preparations and thankfully, discovered YOU! All the other 20 odd demonstrations lacked technique as clean, concise and clever. So useful saving duck fat with citrus peels. I'll follow-up after 2022 arrives. Happy New Ywar wishes, ALL.
You wouldn’t want your pan heated up with oil before your lay your duck breast down and away? It went in Ice cold. Just wondering
Chef Williams. Thank you so much for this video. Followed it to the letter for Christmas 2021 and the duck came out perfect. Wish I could add some pictures.
thank you Chef for the demo
Very few chefs mention the fact that you start of by placing the duck breasts on a cold pan. A 'Must' for proper rendering and great colour'.
clear and helpful directions for cooking duck breast thank you
Came out great! I definitely over salted though whoops!
It looks god but WHERE'S THE LAMB SAUCE
Best way to prepare beautiful duck breast. Checked out Michelin star cooking suggestions, this one is by far the best!! Thank you Douglas!
I’m gonna have to try this. I can’t believe I’ve cooked (for fun) this long and I’ve never cooked duck. Would this go with fig jam?
Looks amazing. I just happen to have two duck breasts here with me
I keep coming back to this recipe. This technique works perfect for me.
That shirt rocks!!
What a great video - thank you. This is so much better than many other videos on seared duck breast. I am cooking this tonight. I may add a little spice to the salt and pepper.
Do you normally attempt to put some char on the skin side? I've started to use sous vide to help me control the process to get a more even cook, but the way you did it gives a really nice pink color to meat, which looks awesome. Just wondered if you meant to cook that skin at such a high heat to get a char. Curious your thoughts on that, thank you.
Well that was fun to watch. I just bought four duck breasts and cannot wait to try this method of cooking them. Thank you Chef.
Sometimes I feel like a boating in the water tilting side to side.
We're having a cook off for our anniversary and i think ill win with this
More of Chef Williams please! This was so calming and easy to watch.
Wonderful! Thanks you, I'm doing it tonight!
When I cut the duck, the meat looks cooked but liquid with blood comes out. Does this mean it’s not cooked enough?
Not blood .That red liquid is water mixed a protein called myoglobin. as meat ages, the muscle tissue breaks down - and it doesn't take long. The water and myoglobin cells inside the meat are released and, a red blood-like liquid emanates from the meat when it is prepared
Ab Fab, Chef Douglass!
is there a recipe for the jam? It looked yummy
Great tips! Thx. Cheers from 🇨🇦👍
Omg! I am so making this asap! Great video! 👌🏻
Duck tastes a lot like dark meat chicken.
What internal temp is this cooked to?
Razor blade! What a great tip!
Learned a lot, loved the video. Thanks!
Can’t wait to try this. Nice lesson!
That is absolutely gorgeous!
Yum! So going to make this
what did u do with duck skin-oil with lemon skin?
I was looking for the same answer so I watched it again. 0:49 he does this to flavor the duck fat that he keeps for later use.
Def simple
Two strokes
Ok. By my estimation this is 30 minute cook time.
Lisa, you are correct.
😍😍😍😍😍
Where can we buy duck in USA?
I have used both dartagnan.com and tastyduck.com. Both are great sources for delicious duck.
whole foods
Duck should not be red.
Why?
@@xD-zw6jn the risk of Salmonella bacteria. Poultry should be cooked through with an internal temperature of 75C to make it save to eat.
@@madsolsen9184 Yup. And duck is actually pink when you cook it to that temperature.
@@xD-zw6jn Wrong.
Duck breast is often served 'pink' or 'rare' but .
Should duck be cooked pink?
Duck breast is often served 'pink' or 'rare' but .
Your no Gordon Ramsey we can comfortably say
Amazing! Where can I find those stainless steel trays?
FLEX!