Name: Morimoto’s 22-Step Recipe for Perfect Duck Breast
Ingredients: Place the duck breast on a wire net that covers half of the saucepan.; Ladle the oil over the duck breast repeatedly, alternately cooling it with the siphon.*; Smoke the breast meat in a closed container using hay or applewood chips.; Blanch a whole duck for 10 seconds in a large quantity of boiling water.; In a large saucepan, heat neutral-tasting oil (e.g., grapeseed oil) to 446°F (230°C) until it starts to smoke.; Immediately immerse the duck in ice water.; Place the duck on its back and, working on small patches at a time, grill the skin with a butane torch, followed by cooling with the siphon, until the entire surface of the breast is a light golden color.; Place the duck breast in the oil for 40 minutes.; Remove from the oil and dry the meat with a clean cloth.; Using a knife, loosen the duck breast from the breast bone and cut in half.; Place each of the pieces on three metal skewers to form a fan shape by inserting them between the skin and the meat.; Sprinkle pepper and salt on both sides of the meat, primarily on the thicker parts.; Cook skin side down over moderate heat on a binchōtan grill until the skin is the color of chestnuts. Then grill the meat side for a few seconds.; Heat neutral-tasting oil in a circulating bath to 140°F (60°C).; Suspend the duck with the wings at the back.

Preparation info

Difficulty
Medium

Appears in

Mouthfeel

By Ole Mouritsen and Klavs Styrbæk

Published 2017

About

Method

Blanch a whole duck for 10 seconds in a large quantity of boiling water.
Immediately immerse the duck in ice water.
Suspend the duck with the wings at the back.<

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Morimoto’s 22-Step Recipe for Perfect Duck Breast

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