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Sautéing Pieces
Appears in
By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
Sautéing is the technique of turning joints or pieces in a pan over a high heat to seal and brown the skin. Turning prevents the meat from burning on the outside before the inside is properly cooked. Use a good-quality virgin olive oil or a mixture of oil and butter. Duck can be sautéed in its own fat.
In a flameproof casserole or sauté pan, heat about 2 tbsp oil to a high heat. Add the poultry pieces and cook until they begin to brown, turning them frequently with a fork or tongs to ensure they colour evenly. Reduce the heat to moderate and cook for 25-30 minutes or until done - the juices should run clear.
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