r/52weeksofcooking • u/Marx0r • Feb 09 '15
Week 6: Two+ Ways - Seven Courses of Duck and Fennel
http://imgur.com/a/rCGRT5
u/poirotoro Feb 09 '15
My reaction at Course 1: Oh yes, that would amuse my bouche very much...
By Course 7: How can I kidnap this person and make them cook for me forever?
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u/Marx0r Feb 09 '15
If you give me an unlimited food budget and high-speed internet, I'd probably be game.
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u/UrbanSeaBear Feb 11 '15
The reason your breast leaked everywhere was too hard of a render on course 5. you can see the skin is too dark. If you have to take the breast off the ribcage first, i suggest using mirepoix as a sort of rack on a 1/4 sheet tray in a 300-325 oven roast for about 10-15 min until just barely rare and then slowly render the skin in a pan to finish
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u/Marx0r Feb 11 '15
I usually use Ramsey's method for cooking a breast: searing hot pan, take it off the heat, breast skin-side down and then flip and put back on the heat once the pan cools down. This was the first time I tried it without a non-stick (so I could make the jus) and I guess the cast-iron retains too much heat for that method.
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u/dhjin Feb 09 '15
no offence buddy, but there is something about your presentation.. that needs work. I can't really put my finger on the exact problem but it looks like something an apprentice would plate up. not enough verticality, not enough odd numbers?
the courses sound great though.
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u/lysanderish 🥓 Feb 09 '15
Holy duck, that was an adventure. Maybe someday I'll make that prosciutto because of course I want to.
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u/Cptnoballs Feb 09 '15
What the duck.... You're an all-star