5 Michelin-Starred Chefs Cook Duck
Saturday, 06/10/2017 15:44
Chefs love cooking duck, it’s so full of flavour and marries perfectly with a whole host of ingredients and flavours, both earthy and rich, and light and zesty.
The
meat is found in cuisines all over the world, but it’s perhaps Asian and French
food that we reach to first for a hit of the tasty meat.
Grilled duck in moringa sauce served with African eggplant salad & Duck drumstick cake with “dog skull” leaves by Chef Le Vo Anh Duy, winner of the Golden Spoon Awards 2016 – Photo of The Golden Spoon Awards
And
once you know how to confit a duck leg – and if you don’t then don’t miss the
second video below – wow, meals take on a whole new dimension.
Here
then are five Michelin-starred chefs show you how to cook duck in different
ways. If you enjoy these, check out more from our Michelin chefs cook series.
First
up, it’s Michel Roux Jr making a
Dodine de canard – a whole stuffed duck – studded with pistachios.
Next,
Raymond Blanc prepares a classic
duck confit, surely one of the best ways to eat the meat, served with a white
bean stew.
Gordon Ramsay cooks a delicious duck breast with
gooseberry sauce, with a Szechuan rub for extra heat. Here's another video of
Ramsay, in which he shows you how to cook the perfect duck breast.
Fäviken's
Magnus Nilsson makes Canard à la
ficelle (duck on a string). Watch him cook five-month aged beef ribeye from the
same season of Mind of a Chef.
Finally,
Mauro Colagreco of Mirazur prepares a colourful Duck l‘orange inspired dish
with plum compote.
By Tom Jenkins/ FDL