Ep 7. The Secret to Seared Duck

In season 4, episode 7 of Secrets of a Restaurant Chef, Anne Burrell shares her secret to searing the perfect duck. This episode focuses on the techniques and tips to make sure the duck is cooked to perfection, with a crispy skin and a moist and flavorful meat.

Anne starts the episode by explaining the differences between domesticated and wild ducks and the different ways they are best cooked. She also shares tips on how to properly season the duck before cooking and what flavors and ingredients complement the richness of the duck meat.

Next, Anne demonstrates how to properly sear the duck breast, starting with making sure the pan is hot enough to create a sear and lock in the juices, but not too hot that it burns the skin or overcooks the meat. She also shares her technique for basting the duck with rendered duck fat or butter to infuse additional flavor and keep the meat moist.

Anne then moves on to creating a sauce to perfectly complement the duck. She shares her recipe for an orange sauce that balances the richness of the duck with a bright citrus flavor. She also discusses the importance of balancing the flavors of the dish and adjusting seasoning as needed.

Throughout the episode, Anne shares additional tips and tricks, such as how to properly carve the duck and present it beautifully on a plate, and the best wine pairings for this dish.

Overall, the episode provides a comprehensive guide to cooking a perfect seared duck, from selecting the right duck to properly seasoning and searing the meat, and creating a perfect sauce to accompany it. It’s a must-watch for anyone looking to impress their guests with a delicious and elegant duck dish.