Tuesday, December 11, 2012

Pan Seared Duck Breast with Broccolini and Carrots 鴨の胸肉、ブロッコリとニンジン添え


Japanese style duck with soba (buckwheat) noodles definitely ranks high in list of my favorite dishes, but when a I get my hands on a good piece of duck breast, I'd also consider pan searing like this. I learned a technique from a Gordon Ramsey recipe that starts cooking the duck breast skin side down in a cold frying pan and cook the breast in its own fat, which yields juicy meat with a very crispy skin. Only salt and pepper are necessary for flavor - no fancy sauces necessary. Served with oven roasted broccolini and carrots glacé, and paired with Pinot Noir. Detailed recipe provided in this post (in Japanese) from my old blog.

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