Chef Luciano Pellegrini prepares Seared Duck Breast with a Warm Spinach and Artichoke Frizee Salad
Tags:Seared Duck Breast with a Warm Spinach and Articho,artichoke,cheflive,Duck Breast,frizee,luciano pellegrini,spinach
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Hello everybody my name is Luciano, the chef of Valentino Restaurant definition, so here we have for Peking duck breast they are the most standard of the duck family you know the meat. Usually duck is a little bit of stringy and chewy and you know depending how you cook it of course these are naturally tends to be very nice tender than I mean for tender and it remains nice and moist. So we are going to make some incisions on the skin—you know this has two purpose it’s obviously it helps most of the fat to render to melt when you cook it. And also it does a presentation of because after he cooks it as all that—articulate look like a giraffe and usually do carry down, all the way down to the meat.
Also to note, I did brine this breast for about an hour and a half, see brining is actually getting very pretty popular especially by Thanksgiving you have all this recipe and they will tell you a brine your turkey, brine your turkey. So we do have a hot pan which I am going to put the duck in there skin down so obviously I am going to whole my seasoning because we are going to spent time in a solution of water and salt. So, it has all the salt that is in there, so again I am going to cook it a very high fire until the grass starts melting and I am going to lower it. So that it allows a react oral—the fat watch re-melt without burning and so that the color just can be nice not domains nice and golden careful with asparagus with here we have some already chops, I am going to start with this I am going to put that on our salad. So we are going to take out the outer leafs you be very more the outer leafs until you find pale green leafs just like that, okay. And then you just kind of peel the stock again until you see only white no green and then you cut the tip off so that all you see is that of yellowish and a light green.
Then the pan here, we are going to put some olive oil to hot a little bit of heat a bit of butter, and I am going to slice the garlic clove, one garlic clove. I am going to put the artichokes in there. Nice and golden and basically when you cook a duck you actually want to cook it like 75% of the time on the skin side down and basically you just want to finishing for a few minutes on their neat side. If you want to leave in milliohm red that means that you are not sure what to cook it for 10 minutes. You wait for seven minutes with the skin down then you flavor for a couple of minutes and then you actually let it rest a little bit.
And let’s put some flavor on these artichokes. So we got a little color going, now we are going to have some of our spinach, just like that to the pan so that’s why I use the big pan with just little artichokes. Because I know I am going to have my spinach and then they are going to boil down to nothing but still you definitely wanted to have some room. So this is going to be the salad so I am going to cook the spinach all the way I just want to wait them just like that going to have some Frizee. So thing I am going to flip my duck now, then you are going to dress the salad with vincotto. Vincotto is sort of balsamic vinegar it is actually great mask that is been reduce first and then fermented. I suppose to read the balsamic vinegar with cheese comes strong great mask, and then its fermented and then it is age to certain processes. So this is not quite, as age as Vasari vinegar can be they usually go like 40 years in the barrel, but then they're ready to go so they do not add the longer shelf life and then they actually come in a variety of flavor so the flavor of them with fids raspberries and walnut. But this is the actual straight vincotto. But it is a great as a dressing for a salad its great for just a grilled meat or for fish or for anything you really want to.
Okay, so we got our salad here so duck is ready so it is kind of take it out of the pan and take this out of the other one, I don’t want to burn anybody so we are going to lay some salad right on the plate just like that. Slice it real thin and when you slice the duck you know you’ve basically measure that you have a nice crispy skin, you’ll definitely want the skin to stay on the top side the one I put it down. Otherwise the juices will start kind of leaking out and there is going to be in the bottom and your skin is going to get kind of soggy. So always skin up when you slice or when you lay it on a plate to rest. So as you can see is medium, medium rare. Then what I will do is just drizzle some of the vincotto over it, olive oil and last but not the least. Thank you, thank you, thank you.