Thomas Keller Duck Recipe 👉 Heat 1 tablespoon butter in heavy skillet over medium-high heat. INGREDIENTS Serves 6 1 cup heavy cream Kosher salt and freshly ground black pepper 3 pounds russet potatoes three 1-pound potatoes if possible 5 tablespoons 2 12 ounces unsalted butter 1 tablespoon softened and 4 tablespoons 2 ounces cut into 12-inch cubes Canola oil 2.
Line a baking sheet with parchment paper. Season the flesh side of each breast with salt and pepper and a grating of nutmeg. Ground ginger 10 cups duck or chicken stock 1 tbsp.
Ingredients Rinse and pat the duck breast dry and set on a baking sheet or plate skin side up.
Adjust oven rack to middle position and preheat oven to 225F 105C. Rinse the duck legs under cold. Dry the duck legs. The internal temperature of the breasts should be approximately 115 degrees F.