hey lisa, i see you made kind of a pan sauce with butter, quick tip, after you've reduced the liquid in your pan turn off the heat and as your sauce is cooling slowly add in your butter little by little it will emulsify and create a much more glossy sauce
@@RF_N ducks are generally considered to be more closer to red meat (beef) than white meat (chicken), so he is right in saying that it is ok to eat it med rare.
I have a question.. duck is still considered poultry right?! I noticed she used a thermometer however, it looked medium rare to me. Is that just the way it’s supposed to look or what?
@@jessicawilkerson6294I dont know if you are still looking for a reply as I realize it’s a year late; but whilst duck is a bird, its meat is considered to be red meat(the same as pigeon, try it some day!. As such you can cook it to medium rare in order to achieve the perfect texture and moisture. The reason has to do with bacteria living in the intestines of chickens and other similar birds, and its quite a complicated topic to wrap your head around. Hope that helped!
Don’t flip the duck lisa, once you’ve reached a good colour on the skin, transfer the duck to the oven skin side down, once you’ve reached a nice temp, take the duck out and let it rest, to finish just add butter to the pan with your aromatics, return the duck to the pan and baste the flesh side instead of letting it touch the pan, it will reheat the duck and give it an aromatic finish. The cooking of your duck is beautiful medium tho. I wouldn’t go rarer than that for duck. Great job lisa ^^ another tip, if you’re gonna make pan sauce for duck, sweeter wine like port and madeira works very well, remove most of the butter on your pan but leave the aromatics, add sliced shiitake mushrooms (or any flavourful mushrooms you want really) and chopped shallot, sweat them down on low heat and then deglaze with your wine, add chicken stock if you have anything handy and one teaspoon powdered gelatin, reduce to a light syrupy texture, shut off the heat and then add a tbsp of butter while shaking the pan vigorously to emulsify the sauce, taste the sauce and adjust the seasoning to finish (or add fresh herbs and vinegar)
You definitely get an e for effort, however she did it her way so let's just respect that. I always say one recipe if the smallest thing has changed can actually end up being your recipe. and that's what we have here this is Lisa's recipe. The way you would have preferred to do it is your recipe. So again let's just respect it 💅
That's one way, but you could also do it entirely in the pan on the stove and achieve the same thing as you clearly saw. 2 ways of achieving the same thing. What you describe wouldn't make it better.
Nice duck but it looks like your pan sauce might have split. You can fix that with less heat and cold butter (more butter than you think) or a stabilizer like cream. 👍
Hello Lisa, I am a siouve chef in France we usually let duck in air for around 15 days to get rid of moisture since it holds a lot of water and when we sear the skin it’s a flaky golden color that tastes amaxing
You can always put the pan in the oven while the duck is skin side down. 375f for ref. Also, always a good idea to strain your sauce after emulsifying it correctly. All in all, still looking great, and good on you for trying it again!
Looks so good, Lisa! If you ever split a sauce you can always fix it by adding a splash of water in the pan on high heat, it will emulsify and give you a more consistent sauce. The duck looks amazing!
Without seeing your channel name, I can tell what shorts are yours by the title and thumbnail, and that consistency is what makes you and your channel the “you” in you tube. Have a nice day mz nugyen
Render the fat keep emptying the pan so it is as dry as possible then flip and baste, once basted add orange juice and reduce with the duck inside the pan and slice long ways not the way you sliced.. worked in Gordon Ramsay restaurant for 5 years 👌
@madtonesbr worked in his restaurants didn't say I worked by his side. Follow the advice I said and you will have no white in the fat and will be much better
Like others said, duck has a very thick layer of fat that is gross and blubbery if not properly rendered. If you start in a hot pan, the outside will become brown in a short time but the entire layer of fat is still raw. Starting in a cold pan gives the fat time to melt before developing color. Really good method for bacon as well
You should've strained out the solids at the end. also you can take what's left over in the pan and freeze it, then melt it in a pan like butter to use for basting a steak, it's amazing.
Hola. Lisa Nguyen. Qué bonita eres ⚘ Qué tengas un bonito 😊 día Te mando saludos 🤗 para ti. Se ve delicioso 😋 Gracias por compartir 😊 Felicidades para ❤ 🌹 ti
Love where you are taking your videos!!A little tip from a guy who’s been doin it for 30 years….😊 Pepper in hot oil (for first seat) has a low burning point… also, letting your herbs impart their flavour directly in the butter rather than on top of the meat, imparts more bouquet into the butter, then onto the meat… Keep up the great work!
Putting it in a hot pan will seal it, it sounds a little counter intuitive but if you put it in a cold pan and let it heat a little slower it will render out some of the excess fat, finishing in the oven is also a good idea a some other people have commented!
You got to let the pan cool off a little more before you put in the butter. If the pan is too hot, the butter breaks. Besides that, that duck looks amazing! I wish I could try some!
