We wanted to kick off the New Year with a meal to celebrate the event!
We ordered some Pekin duck breasts for the occasion…. They were frozen so thawed them in the fridge for 3 days, then washed dried and back in the fridge to set the skin. After 36 hours in the fridge I 1/2inch scored the skin and let the come up to room temp…ie 90 min on the counter before the cook…..
The skin feels like a short dry velvet…. Just a cool feeling on the fingers!!!!
So Pekin duck is a much different cook than your standard mallard… ie they have thicker fat layer so they need to be cooked low and slow……you put them in a cold pan and then mid low heat…..
This is a crazy cook because you will simmer sear them for 20 min… but the fat layer insulates them so they don’t cook…..
This is after 15 mins and I even drained off some rendered fat because it was too much….
The removed rendered gold….
Let them to continue to sear/render another 7 min…..ie 22 min in total…. The last min I turned it up to mid temp then flipped them….
I tipped the pan and rolled the flesh side in the hot duck fat to sear it….about two mins then moved to a racked sheet pan to rest!
A quick shot of the baby spuds that Mrs C made up….. she makes magic!
I didn’t get too many pics of the process as I was focused on the duck….. but here is the party plate!!
The side salad is Mrs Cs balsamic apple salad…… this is off the chart good!
The duck was dressed in a velvety smooth black currant sauce and finished with some French gray salt and fresh chopped herbs!
Just money!!! Pekin is a happy marriage of a Chicharrón and a filet… I hope the rest of the year is this good!!!!
Happy New Year Y’all!!!
We ordered some Pekin duck breasts for the occasion…. They were frozen so thawed them in the fridge for 3 days, then washed dried and back in the fridge to set the skin. After 36 hours in the fridge I 1/2inch scored the skin and let the come up to room temp…ie 90 min on the counter before the cook…..
The skin feels like a short dry velvet…. Just a cool feeling on the fingers!!!!
So Pekin duck is a much different cook than your standard mallard… ie they have thicker fat layer so they need to be cooked low and slow……you put them in a cold pan and then mid low heat…..
This is a crazy cook because you will simmer sear them for 20 min… but the fat layer insulates them so they don’t cook…..
This is after 15 mins and I even drained off some rendered fat because it was too much….
The removed rendered gold….
Let them to continue to sear/render another 7 min…..ie 22 min in total…. The last min I turned it up to mid temp then flipped them….
I tipped the pan and rolled the flesh side in the hot duck fat to sear it….about two mins then moved to a racked sheet pan to rest!
A quick shot of the baby spuds that Mrs C made up….. she makes magic!
I didn’t get too many pics of the process as I was focused on the duck….. but here is the party plate!!
The side salad is Mrs Cs balsamic apple salad…… this is off the chart good!
The duck was dressed in a velvety smooth black currant sauce and finished with some French gray salt and fresh chopped herbs!
Just money!!! Pekin is a happy marriage of a Chicharrón and a filet… I hope the rest of the year is this good!!!!
Happy New Year Y’all!!!
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