Duck is my favorite protein. I will try this recipe this week. Simple and fancy. 😋 Thank you for sharing. What other fruits can I use besides pineapple?
Oooooh! I think I can do this one. It does not require extra hands or thumbs and I have all the ingredients. :) Except the pineapple. But I think hubby would prefer apricot anyway. I am off to take my duck out of the freezer. (Sorry, that's the only way I can get duck around here without raising and butchering them myself.) Thank you!
This is a good starting point for two portions, but please keep tasting and adjusting, as the salinity of soy sauce, sweetness of mirin and pineapple can vary. - 2 duck breasts (approx. 250g each) - Salt (0.6% of the duck breast weight, roughly 1.5g per 250g breast) - 2 slices of pineapple, about 1.5 cm thick - 1 tbsp mirin (or substitute with a sweet white wine like Sauternes) - 1 tbsp light soy sauce - 2 star anise - 1 stick of cinnamon
For chicken breast, I prefer using very high heat, because chicken skin is much thinner than duck skin, which means it crisps up faster. Starting with high heat helps to quickly render the small amount of fat and crisp up the skin before the lean meat overcooks. If you started at low heat, the skin would take longer to crisp, and the breast could end up dry due to the lower fat content.
Really cool video as always!
Out of nowhere, the algorithm doing magic!
Instant sub.
And I NEVER instant sub.
THE GOAT, MORE SUBS DESERVED
looks amazing!
I like that he admits the cook was off 🎉
beautiful, I want to try this with different fruits, lol
Haha what do you have in mind?
@@w2kitchen I love mango , lol
Duck is my favorite protein. I will try this recipe this week. Simple and fancy. 😋 Thank you for sharing. What other fruits can I use besides pineapple?
Oooooh! I think I can do this one. It does not require extra hands or thumbs and I have all the ingredients. :) Except the pineapple. But I think hubby would prefer apricot anyway. I am off to take my duck out of the freezer. (Sorry, that's the only way I can get duck around here without raising and butchering them myself.) Thank you!
Apricot would work great. Once defrosted, definitely pat dry, salt and leave it uncovered to dry the skin. Let me know how it goes! 😄
would you mind share the quantity of recipe chef?🙏
thank you
This is a good starting point for two portions, but please keep tasting and adjusting, as the salinity of soy sauce, sweetness of mirin and pineapple can vary.
- 2 duck breasts (approx. 250g each)
- Salt (0.6% of the duck breast weight, roughly 1.5g per 250g breast)
- 2 slices of pineapple, about 1.5 cm thick
- 1 tbsp mirin (or substitute with a sweet white wine like Sauternes)
- 1 tbsp light soy sauce
- 2 star anise
- 1 stick of cinnamon
@@w2kitchen thank you for sharing your knowledge 🙏🔥
can you apply the same technique of fat rendering and crisping of skin with chicken breast? low heat then high heat
For chicken breast, I prefer using very high heat, because chicken skin is much thinner than duck skin, which means it crisps up faster. Starting with high heat helps to quickly render the small amount of fat and crisp up the skin before the lean meat overcooks. If you started at low heat, the skin would take longer to crisp, and the breast could end up dry due to the lower fat content.
@@w2kitchen thanks.