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Old 09-04-2011, 02:58 AM   #1
Assistant Cook
antellis's Avatar
Join Date: Jul 2011
Posts: 3
Really Crispy Duck Breast

Hey guys,

I ate at a Thai restaurant recently and ordered 'golden noodle duck'. It was super crispy, all the easy through and didn't taste burnt or oily at all, served with a sweet plum sauce.

I've cooked lots with duck and usually go for medium inside and crispy skin, but how would you get the whole breast crisp and delicious without a horrible overcooked taste and texture?

Any ideas?



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Old 09-04-2011, 03:13 AM   #2
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Bolas De Fraile's Avatar
Join Date: Oct 2010
Posts: 3,193
I take the breast cut a diamond through the skin into the fat, heat my ridge pan to medium, dry the skin then place it skin side down, cook till you get a good color, increase the heat and flip over then after a few min put in a hot oven to finish.
Whole Duck, dry the duck, paint with a mix of soy/s and honey, hang in a cold place for 24 hrs painting with the liquid up to the 12 hour mark.Roast in a hot oven.
To get skin separation you need an airline or a good set of lungs.
I was married by a judge, I should have asked for a jury.
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