Roast Duck Recipe With Cranberry Sauce Olivemagazine

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Table of Contents

1. What are the ingredients for Chef Thomas Keller’s Pan-Roasted Duck Recipe?
2. How do you prepare Chef Thomas Keller’s Pan-Roasted Duck?
3. What is the cooking process for Chef Thomas Keller’s Pan-Roasted Duck?
4. How do you serve Chef Thomas Keller’s Pan-Roasted Duck?
5. Are there any variations to Chef Thomas Keller’s Pan-Roasted Duck Recipe?

What are the ingredients for Chef Thomas Keller’s Pan-Roasted Duck Recipe?

Chef Thomas Keller’s Pan-Roasted Duck Recipe is a classic dish that is perfect for special occasions. This recipe requires only a few simple ingredients, but the key to its success is in the preparation and cooking methods.

The following is a list of ingredients that you will need to make Chef Thomas Keller’s Pan-Roasted Duck Recipe:

• 2 whole ducks, about 2-3 pounds each
• Kosher salt and freshly ground black pepper
• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter
• 4 garlic cloves, smashed
• 4 sprigs fresh thyme

How do you prepare Chef Thomas Keller’s Pan-Roasted Duck?

Before cooking the duck, it is important to prepare it properly. This involves removing any excess fat and seasoning it with salt and pepper.

To prepare the duck:

1. Remove the giblets and excess fat from the duck cavity.
2. Using a sharp knife, score the skin on the breast and leg of the duck in a crisscross pattern.
3. Season the duck generously with kosher salt and freshly ground black pepper, inside and out.
4. Preheat the oven to 425°F.

What is the cooking process for Chef Thomas Keller’s Pan-Roasted Duck?

Cooking the duck involves a combination of pan-searing and oven-roasting. This method results in crispy skin and tender meat.

To cook the duck:

1. Heat a large oven-safe skillet over medium-high heat.
2. Add the vegetable oil to the skillet and heat until it shimmers.
3. Place the duck, breast-side down, in the skillet and cook for 6-8 minutes, or until the skin is golden brown and crispy.
4. Flip the duck over and add the garlic, thyme, and butter to the skillet.
5. Baste the duck with the butter and herbs for 1-2 minutes.
6. Transfer the skillet to the oven and roast the duck for 10-12 minutes for medium-rare, or until the internal temperature reaches 130-135°F.
7. Remove the skillet from the oven and let the duck rest for 5-10 minutes before carving.

How do you serve Chef Thomas Keller’s Pan-Roasted Duck?

Chef Thomas Keller’s Pan-Roasted Duck is best served with a simple side dish, such as roasted vegetables or a salad. The duck itself can be served either whole or carved into individual portions.

To serve the duck:

1. Remove the duck from the skillet and transfer it to a cutting board.
2. Carve the duck into individual portions, such as legs, thighs, and breasts.
3. Arrange the duck on a platter or individual plates.
4. Drizzle any remaining pan juices over the duck.
5. Serve immediately.

Are there any variations to Chef Thomas Keller’s Pan-Roasted Duck Recipe?

There are many variations to Chef Thomas Keller’s Pan-Roasted Duck Recipe, depending on personal taste and preference.

Some popular variations include:

• Adding herbs or spices to the seasoning mixture, such as rosemary or cumin.
• Stuffing the duck with fruits or vegetables, such as apples or onions.
• Using different cooking methods, such as grilling or smoking.

Conclusion

Chef Thomas Keller’s Pan-Roasted Duck Recipe is a classic dish that is perfect for special occasions or a fancy dinner party. This recipe is simple to make, but the key to its success is in the preparation and cooking methods. By following these steps, you can create a delicious and impressive dish that will wow your guests.