My second attempt at cooking duck breast

#shorts #DuckBreast #PanSearedDuckBreast #cooking #duck #PanSeared

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[Dylan-ilpi]

hey lisa, i see you made kind of a pan sauce with butter, quick tip, after you've reduced the liquid in your pan turn off the heat and as your sauce is cooling slowly add in your butter little by little it will emulsify and create a much more glossy sauce

[sarcasmpersonified]

"That duck still quack" the internet really quacks me up.😂😂
There, changed it.

[benjaminbar]

Nice one looks delicious. In France we use to put the duck in the hoven at low tempeture in order to keep it soft

[romulofigueroadiaz]

“Duck still quack”
Homie had absolutely no chill 💀💀💀💀
This attempt looks absolutely mouth wateringly delicious, Ngl

[jonsnow]

Lisa is the only person on the internet who can break her sauce and not get people mad at her! 🙌🏽

[joelspaulding]

By far, my favorite of all your dishes so far.
Incredibly proper duck

[milla]

I’ve never had duck but you make it look awesome!!

[MrMikeT]

For duck cooking I'm always dreading seeing it overcooked. That was beautiful! Smart move saving the rendered fat

[livingwater]

Somehow I knew it was your video before I clicked the short!

[allykrista]

Lisa! This looks AMAZING. Also, your freaking awesome and I love your videos

[Smexy.Lexi]

That duck is more golden than my future.

[abigailgreen]

I love how confident you are in your videos!!! Your cooking skills have come a long way!! :)

[andrewfelixferdaus]

Don’t flip the duck lisa, once you’ve reached a good colour on the skin, transfer the duck to the oven skin side down, once you’ve reached a nice temp, take the duck out and let it rest, to finish just add butter to the pan with your aromatics, return the duck to the pan and baste the flesh side instead of letting it touch the pan, it will reheat the duck and give it an aromatic finish. The cooking of your duck is beautiful medium tho. I wouldn’t go rarer than that for duck. Great job lisa ^^ another tip, if you’re gonna make pan sauce for duck, sweeter wine like port and madeira works very well, remove most of the butter on your pan but leave the aromatics, add sliced shiitake mushrooms (or any flavourful mushrooms you want really) and chopped shallot, sweat them down on low heat and then deglaze with your wine, add chicken stock if you have anything handy and one teaspoon powdered gelatin, reduce to a light syrupy texture, shut off the heat and then add a tbsp of butter while shaking the pan vigorously to emulsify the sauce, taste the sauce and adjust the seasoning to finish (or add fresh herbs and vinegar)

[nervousbabbs]

that looks amazing I would definitely recommend searing all the sides first then working on getting it up the heat

[MarcusAJohns]

I like to use honey on the breast, then season it. I usually will make either a pomegranate sauce, or an orange bourbon glaze to go with it. So good!!

[Cunt]

I could see how far you’ve progressed in cooking, keep it up!

[am]

I never tried duck before but it looks so good 😭😭❤️

[sl]

Nice duck but it looks like your pan sauce might have split. You can fix that with less heat and cold butter (more butter than you think) or a stabilizer like cream. 👍

[MeatPiesAndHoldenCars]

Wow!! You have come a long way! Looks perfect! Well done Lisa

[wrends]

first bite tastes like heaven, second sends you there 💀 💀...