CALLING H3!!!!! URGENT!!!! URGENT!
Matthewfalle
Posts: 17,380
dude
duck breast fillets.
have seasoned and scoredthefat.
in pan searing.
do i just cook like i would cook a steak?
whats best?
they are in the pan now.
duck breast fillets.
have seasoned and scoredthefat.
in pan searing.
do i just cook like i would cook a steak?
whats best?
they are in the pan now.
Postby team47b » Sun Jun 28, 2015 11:53 am
De Sisti wrote:
This is one of the silliest threads I've come across.
Recognition at last Matthew, well done!, a justified honour
De Sisti wrote:
This is one of the silliest threads I've come across.
Recognition at last Matthew, well done!, a justified honour
smithy21 wrote:
He's right you know.
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Comments
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Update?"I spent most of my money on birds, booze and fast cars: the rest of it I just squandered." [George Best]0
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Carbonised canard for valentines evening..."I spent most of my money on birds, booze and fast cars: the rest of it I just squandered." [George Best]0
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Sounds delightful the can sit across from each other staring lovingly through the acrid smoke of burnt bird.0
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2mins each side then 10 mins under the grill. Don't turn while in the grille but sprinkle with some rock salt. Take them out and slice thinly. Should still be bloody inside.0
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darkhairedlord wrote:2mins each side then 10 mins under the grill. Don't turn while in the grille but sprinkle with some rock salt. Take them out and slice thinly. Should still be bloody inside.
Oh bollox - you spoiled it.seanoconn - gruagach craic!0 -
Not really, he was an hour and 48 minutes too late.Pinno wrote:darkhairedlord wrote:2mins each side then 10 mins under the grill. Don't turn while in the grille but sprinkle with some rock salt. Take them out and slice thinly. Should still be bloody inside.
Oh bollox - you spoiled it.0 -
Veronese68 wrote:
Not really, he was an hour and 48 minutes too late.Pinno wrote:darkhairedlord wrote:2mins each side then 10 mins under the grill. Don't turn while in the grille but sprinkle with some rock salt. Take them out and slice thinly. Should still be bloody inside.
Oh bollox - you spoiled it.
Fair enough. Is 1 hour and 48 minutes long enough for Duck breast?seanoconn - gruagach craic!0 -
Would have been an hour and 50 as I deducted the 2 minutes that were required. I think that’s more than enough time.Pinno wrote:Veronese68 wrote:
Not really, he was an hour and 48 minutes too late.Pinno wrote:darkhairedlord wrote:2mins each side then 10 mins under the grill. Don't turn while in the grille but sprinkle with some rock salt. Take them out and slice thinly. Should still be bloody inside.
Oh bollox - you spoiled it.
Fair enough. Is 1 hour and 48 minutes long enough for Duck breast?
Canard cordon noir anyone?0 -
Black is black, I want my Ducky back.seanoconn - gruagach craic!0
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Ah. Oops. Low heat skin side down for 5 mins to render out the fat. Tip out excess fat, keep for spuds or whatever, turn heat up until skin nicely browned. Turn over and bung in a hot oven until internal temp 50 degrees. Remove, rest for 6 to 7 mins.
Or what they said. Soz. Only just home. Entertaining colleagues innit.0 -
ciao
sorted - cheers geezers for tge tips.
ended up searing & pan frying, brown scored fat, nice and bloody on inside, delish.
More by luck than planning tbh.Postby team47b » Sun Jun 28, 2015 11:53 am
De Sisti wrote:
This is one of the silliest threads I've come across.
Recognition at last Matthew, well done!, a justified honoursmithy21 wrote:
He's right you know.0 -
Just like a KFC then..Matthewfalle wrote:ciao
sorted - cheers geezers for tge tips.
ended up searing & pan frying, brown scored fat, nice and bloody on inside, delish.
More by luck than planning tbh.0
