Wednesday 26th October 2011
All work & no play leaves me with very little time for cooking. Thankfully, my Mum is on hand to cook up a storm.
Here’s one I made a while back but never got round to posting.
I found this duck breast in a local supermarket. I’ve only ever seen them in France before so I snapped it up. It’s amazing how much fat comes out of a single breast, so I thought I’d show Zephy the process of what happens when you render the fat from the breast.
After scoring the skin, I placed it into a hot, dry pan. Before I did this I show my son, Zeph, the thick, white layer of skin on the breast.
“You watch, that’ll all melt down in the pan & the skin will eventually go all crispy.” I told him.
I then placed it skin side down on the pan. Literally, within the space of a few minutes my griddle was swimming in duck oil.
Once the skin was brown, I put it into a roasting dish & placed it in the oven for a further 15 minutes.
“Look at that,” I said as I purred the hot fat from both pans into an empty capers jar. “Pretty impressive, isn’t it?”
It had half filled a 200ml jar.
“Yeah, kind of.” He replied.
He may not have sounded impress but his eyes certainly were.