CALLING H3!!!!! URGENT!!!! URGENT!

Matthewfalle
Matthewfalle Posts: 17,380
edited February 2019 in The bottom bracket
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.
Postby team47b » Sun Jun 28, 2015 11:53 am

De Sisti wrote:
This is one of the silliest threads I've come across. :lol:

Recognition at last Matthew, well done!, a justified honour :D
smithy21 wrote:

He's right you know.

Comments

  • Stevo_666
    Stevo_666 Posts: 58,167
    Update?
    "I spent most of my money on birds, booze and fast cars: the rest of it I just squandered." [George Best]
  • Stevo_666
    Stevo_666 Posts: 58,167
    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]
  • step83
    step83 Posts: 4,170
    Sounds delightful the can sit across from each other staring lovingly through the acrid smoke of burnt bird.
  • 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.
  • pinno
    pinno Posts: 51,196
    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!
  • veronese68
    veronese68 Posts: 27,252
    Pinno 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.
    Not really, he was an hour and 48 minutes too late.
  • pinno
    pinno Posts: 51,196
    Veronese68 wrote:
    Pinno 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.
    Not really, he was an hour and 48 minutes too late.

    Fair enough. Is 1 hour and 48 minutes long enough for Duck breast?
    seanoconn - gruagach craic!
  • veronese68
    veronese68 Posts: 27,252
    Pinno wrote:
    Veronese68 wrote:
    Pinno 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.
    Not really, he was an hour and 48 minutes too late.

    Fair enough. Is 1 hour and 48 minutes long enough for Duck breast?
    Would have been an hour and 50 as I deducted the 2 minutes that were required. I think that’s more than enough time.
    Canard cordon noir anyone?
  • pinno
    pinno Posts: 51,196
    Black is black, I want my Ducky back.
    seanoconn - gruagach craic!
  • Stevo_666
    Stevo_666 Posts: 58,167
    Pinno wrote:
    Black is black, I want my Ducky back.
    Try saying that in Cake Stop :)
    "I spent most of my money on birds, booze and fast cars: the rest of it I just squandered." [George Best]
  • hopkinb
    hopkinb Posts: 7,129
    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.
  • Matthewfalle
    Matthewfalle Posts: 17,380
    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. :lol:

    Recognition at last Matthew, well done!, a justified honour :D
    smithy21 wrote:

    He's right you know.
  • 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.
    Just like a KFC then..