Speaker: I am going to show you how we do the duck. So here is the duck breast, as it comes from the duck breasting room. I cut it in pieces. Look here, take the feathers off, and so now I have cut up all the duck. I will put in a bowl here, and then I marinate it, just for a little while, with this, and that is olive oil, chopped garlic, chopped shallots, and a seasoning mix. I use Montreal Steak Seasoning. You can also put some fresh rosemary in there, if you like. It goes all over here, and you mix it up a little bit.
Now we cook the duck. What is very important is, that you have a nonstick pan, dry, with no oil, because we have the oil already with the duck, with the marinade, and heat up the nonstick pan over high heat, the highest setting, until it starts smoking, very hot, and then take the duck; one piece at a time. Come a little closer so we can hear that sound it makes. Drop it into the pan, and leave it in place. Don't move it around, because you want to have a nice crust on one side. Then we turn it over, and make a crust on the other side, and then it's ready.
Now, the whole process takes about a minute. So approximately 30 seconds on one side and another 30 seconds on the other side, one feet at a time.
Now, look at the nice crust we have here. Nice and brown. It still is inside, and then the time it takes to serve it, the internal heat, the carryover heat, cooked on a medium layer, and that's how we want to eat it. You don't want to overcook it. The duck turns to liver if you overcook it, and it does not taste good anymore.
It needs to be red inside. We have got a nice crust. Don't overheat please. It will take a little practice. I do a lot of it, you can do it at home so it becomes easier.
So we have a nice crust on both sides now. Shake it up a little bit. It's ready. Now serve it immediately. Thank you.
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