Perfectly Cooked Duck Breast by a Classically Trained French Chef // Matt the Butcher
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- เผยแพร่เมื่อ 29 ต.ค. 2024
- I'm incredibly excited to have my father, a chef for over 35 years and graduate of the Culinary Institute of America (Class of 1980), as my first guest on the Matt the Butcher youtube channel. In this video, he'll be cooking seared duck breast with dried cherry sauce, accompanied by millet pilaf and grilled broccolini. Hope you enjoy!
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Here’s the website for DUCK BREAST we got in the video : www.dartagnan....
Recipe:
Millet Pilaf
Serves four
1 cup Millet
2 ½ cup Chicken Broth
¼ teaspoon salt
½ cup Raisins
2 Tbsp Sherry
1 Tbsp Olive Oil
1/3 cup Slivered Almonds
1 ½ tsp chopped fresh rosemary
2 Tbsp chopped fresh parsley
Soak raisins in sherry.
In a DRY sauce pan, cook millet on medium heat stirring frequently for about 4 minutes - or until fragrant, lightly browned in spots, and beginning to crackle.
Add broth and salt.
Bring to a boil, reduce heat, and simmer for 25 minutes. Some of the grains will have burst and all the water should be absorbed.
Remove from heat and let stand covered for 10 minutes.
Heat oil in small skillet over medium heat. Add almonds and stir until lightly toasted. Stir in raisins and sherry mixture along with the rosemary and continue cooking while stirring constantly for thirty seconds. Remove from heat.
Fluff millet with a fork or spoon, then fold in the almond mixture and fresh chopped parsley.
Chef’s note:
This is a base recipe which can be adjusted in many ways to personal preferences. Golden raisins, dried apricots or mangoes, etc. can be used in place of the raisins, for example. Pecans, walnuts, or pistachios can be substituted for the almonds.
The reason for cooking the garnishes separately in this recipe is to ensure that the almonds stay crisp. If you are to choose a heartier nut such as pecans or walnuts or hazelnuts, they could possibly be toasted in the pan along with the millet.
If you substitute dark red fruit fruits such as cherries or cranberries for the raisins and choose to cook them in with the millet and broth, be aware that they may discolor the liquid a bit while cooking.
Combinations are endless, but try to stick with the above technique and millet to liquid ratio. Then, use your imagination and pair the millet garnishes with the main entrée offering, i.e fresh mint instead of parsley, lemon zest, and crumbled Feta right at the end to serve this with lamb.
Cherries and Port Sauce
Serves four
2 Tablespoons Duck Fat drippings
1 large Shallot, finely chopped
1 cup low salt Chicken Broth, or homemade Chicken Stock
¾ cup dried pitted Cherries
2 Tbsp dried Cranberries
2 oz. Port Wine
1 sprig fresh Thyme
2 Tbsp Honey
1 Tbsp Dijon style Mustard
2 Tbsp Orange Marmalade
Lightly cook the shallots in the duck fat over medium heat for about 30 seconds.
Add broth, cherries, port, and thyme sprig. Simmer for about one minute and then add the honey, mustard, and marmalade.
Increase heat a bit and reduce to a syrupy consistency, which should coat the back of a spoon.
Whisk in about a tablespoon of fresh, cold butter for a richer consistency and a nice sheen. Adjust for salt and pepper. Place sauce on a plate and arrange sliced duck breast over the top.
Grilled Broccolini
Honestly, I never measure this sort of thing. You want to use a ratio of about 2 parts oil to 1 part juice, then add the garlic and salt and pepper to your taste.
Feel free to add fresh lemon juice instead of the OJ, add Dijon or stone ground mustard, your favorite fresh herbs, etc.
The thing to remember is to have your marinade ready just as the broccolini is coming out of the steamer. You can make this preparation well ahead of time and refrigerate, but bring it up to room temperature before grilling. I would not recommend grilling the broccolini without steaming it to some degree first. How long you steam it is up to you. The grilling step is to add color and flavor, but it really won’t soften it up any further unless you leave it on the grill for a long time.
This same marinade and technique will work exceptionally well with fresh asparagus or broccoli rabe as well!
Happy New Year guys!! If you liked this Duck Breast dish prepared by my father, perhaps you would enjoy this other video on how I prepare a Whole Roasted Brine Injected Chicken: th-cam.com/video/RJED-U8pc2w/w-d-xo.html ...Cheers!!
Mmmmm
You’re telling me! 🙏🙏
Man, what a cool video. Matt's video's always have good context and teach you something at the same time. I've never seen bird meat that is that dark before! Super cool and I bet it tasted as good as it looked! Seems like his Dad actually seems like a natural and could have his own YT channel if he wants. He kind of reminds me of Chef John from YT channel.
Hey Phil, I have told him the same thing about making his own channel ! He’s so good at making desserts too. Thanks for the support and comment and also solid name by the way! 🙏❤️🥩
Super fun and informative video! Thanks for the delicious recipe, Phil the Chef 🙏🏾
Thanks for watching Tristan ! 🙏🙏
I want to follow this recipe for sure! Thanks!👍Will be back for more.
Thanks so much for checking it out ! :)
You guys crack me up! Looks great!
We had fun on this one! Lol thanks for watching 👍👍
Love the video guys, great job 👍🏼👍🏼
Thanks so much for watching and commenting :) 🙏🙏🥩❤️🦆🍷
This looks wonderful!
Thanks so much! 🙏 it really tasted incredible :)
Sorry to say mate, your Dad placed your dinner in the glove box... Apparently when he closed the door he shouted happy new year Daniel.
I've got to admit I was a tad bemused, but when I went to the car and opened my glove box, ........Ta Daaaa!!
It was wonderful, you missed out on a treat mate 😂🤣
Happy new year, and I wish you all the best to you and your family.
Keep up the great work 👍
Haha! This would not be the first time a couple of chefs got together and plotted against a little old butcher ! Thanks for the comment and watching , happy new year! 🙏🙏❤️🥩
Happy new year I love to eat duck breast you make this perfect
Thanks so much for checking it out!! 🙏🙏🥩❤️
Very cool episode! I have only tried to cook duck once, it didn't turn out how I wanted. I would like to get some fresh duck, but I don't know where to go for that. Regardless, I want to follow this recipe for sure!
Well my dad bought the duck breast from Dartagnan which is an online meat provider. Great quality , I’ve used them for years too! I’ll put a link in the bio too. But yes this recipe was incredible! Truly a 5 star dish :) thanks for watching! 🙏🙏🙏❤️🥩
Do you happen to be on LinkedIn? I’m a hunter who might be able to supply you with some nice cuts of meat. I also work in the organic chicken industry
Oh wow! That sounds nice, no I have just about every other social media but not LinkedIn. 😅 .. I live in Maryland though I don’t know if that helps..