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Canard a l'orange
I Franck
I see in the video that you use a flat pan for the duck breasts. I have a Le Creuset griddle. Can I use it with the same result, or will it negatively affect the way that the fat is rendered? I'm concerned about heat distribution. Love using it for steak, but duck is a different animal entirely (pun intended).
1 Answer
Hi Julia,
The griddle pan will still render the fat well, as long as you have the correct temperature. Refer to the course notes about medium heat. Using a flame (gas stove) also provides more consistent heat than electric stove tops.
The heat distribution of a solid bottomed pan avoids hot spots, and fluctuations in temperature that make it difficult to cook through perfectly. The griddle pan does have good heat distribution, so that'll be fine.
The griddle will mean that your skin might have have that 'flat' crispy texture along the whole surface, but rather a segmented crisp. It's not 100% but will still be deliciously rendered.
Remember the most important thing, don't let up because of a pan or griddle...go for it, and try it. See what you can achieve, and have fun! You won't be able to flambé with a griddle though, that might turn out badly ;)
Enjoy!
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