Loading...
Le Cordon Bleu News, 10/01/2012
Preparing a whole breast of duck
Print this page
Technique

EN | FR Share: Facebook Twitter More...

In The News

Technique: Preparing a whole breast of duck
The breasts are the best part of the duck. The French word “magret” is used to describe the duck breast taken from a Mulard or Barbary duck raised for its foie gras. Duck magrets can be cut from a whole duck (before it is jointed) using a boning knife, or can be bought ready-cut. They are not usually skinned. The breasts from non fattened ducks are referred to a duck fillets.
Technique:
  1. Trim away the rough edges of skin from duck breast. Turn the breast on to its skin and trim away the tendon from the flesh with a boning knife.
  2. Score the skin in a criss-cross pattern being careful not to cut through to the flesh. This makes it more attractive for serving, and helps release fat during cooking.
Find this technique in the Le Cordon Bleu book Complete Cooking Techniques (p 95)
This technique has been used in the following recipes:

For more information

Le Cordon Bleu Paris
Email paris@cordonbleu.edu or use the online form
Website www.lcbparis.com
Call +33 (0) 1 53 68 22 50
Address 8, rue Léon Delhomme
75015 Paris

Find out more...

The Paris Campus

Videos

Le Cordon Bleu Paris
Presentation Video

Related News

  • Technique: Peeling chestnuts
  • Chestnuts have a hard, brittle shell and papery skin, both of which should be removed. Through different techniques, Le Cordon Bleu Chefs show you how.

Read more


Read more


Back Bookmark and Share