Périgord and Dordogne are home to some of the most luxurious products money can buy, ranging from foie gras to decades-old cuvées of Bordeaux, from black truffles to sweet white wine. This week, Caroline and Emily delve into some of these most sought-after ingredients – and contend with whether they're worth their massive price tags.
Join us on Patreon:
www.patreon.com/parisundergroundradioWhy eating foie gras isn’t unethical:
https://www.seriouseats.com/foie-gras-new-fire-for-an-old-debateHow to Cook a Duck Breast by Caroline Conner
Luckily, duck is extremely easy to cook at home.
I am not very into cooking from recipes. I think it's really important to learn how to trust yourself when cooking rather than following instructions.
When cooking meat to perfection, whatever timing I give you here is meaningless, you need to practice and play! The only thing I will offer in terms of real specificity is that I highly recommend getting an electric thermometer. They aren't cheap and will set you back about $50 but they are so worth it and they will really help you never overcook your meat.
Serves 2, these are huge
- 1 magret de canard - a large duck breast from a foie gras duck
- salt and pepper
- Sauce bordelaise if you want
1. Put the duck breast in the freezer for 15 minutes, this will help firm up the fat so it's easier to score
2. With a very sharp knife, score the skin through the fat, trying to cut to the flesh but not through it. Don't be mad if it's not perfect!
3. Score again perpendicular to the first round
4. Place the duck breast skin side down in a COLD non-stick pan, ideally cast iron
5. Turn on the burner to low or medium low and do something else for a few minutes, the fat will start to melt
6. As the fat renders out of the skin, hold the breast with tongs and pour out the fat into a bowl, never throw away duck fat use it to cook some potatoes tomorrow or in a few days!
7. You'll need to do this a lot, there is a lot of fat. Check the skin occasionally to make sure it isn't starting to burn and turn down the heat if it is!
8. It will take between 10 and 15 minutes for the skin to render and yield a LOT of fat and be nice and crispy
9. Once it's where you want it, crank up the heat and flip the breasts
10. For medium rare, which is the correct temp, cook them till they reach 125 F internally, which will be another 5 minutes or so
11. Let rest for a few minutes and then carve and serve with truffle mashed potatoes! Or with salad. Or with anything.
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Credits
Host: Emily Monaco. @Emily_in_France; Website:
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Host: Caroline Conner,
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Producer: Jennifer Geraghty. @jennyphoria; Website:
Music Credits
Mon Paris by Ikson
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About Us
France is home to thousands of wines, thousands of cheeses, and countless recipes – almost all of which are inextricable from their local terroir. Terroir is a word that links foods, wines, and more to the places they're from and the people who make them. Let culinary journalist Emily Monaco and chef and wine expert Caroline Conner take you through the ins and outs of France's phenomenal regional richness.
