Comments on: Pan Sauteed Duck

By: air max

air max — Sun, 07 Feb 2010 07:08:14 +0000

Sounds like a great vacation…much better than roasting in the sun!

By: Tanna

Tanna — Tue, 30 Nov 1999 06:00:00 +0000

I think it would be grand to spend a week getting up at 6AM in the CIA!
The duck seems a success! I'm always one to keep trying, there's always something to learn and maybe it gets even better. If it's not better then you go back to the perfection that was.

By: Rasa Malaysia

Rasa Malaysia — Tue, 30 Nov 1999 06:00:00 +0000

Hi Veronica,

I am sorry, but I just saw your comment for me on my Chicken Satay post! Not sure when you left it, but anyway, just wanted to pop in to say hello. You have great site and great recipes, and your kitchen is great!!!

By: T.W. Barritt

T.W. Barritt — Tue, 30 Nov 1999 06:00:00 +0000

That duck looks absolutely gorgeous! Congratulations! I will have to try your shallot vinaigrette, and you've inspired me to pick up some Pekin duck breast. You must go to CIA – you will love it!

By: joey

joey — Tue, 30 Nov 1999 06:00:00 +0000

I totally understand wanting to do boot camp at the CIA…I would love to given the chance. I am reading Ruhlman's other book, The Reach of a Chef, now…really interesting!

I also love duck but have never cooked it…in fact it's one of my 2007 goals: to cook duck! I will bookmark this recipe…it sounds delicious!

By: Patricia Scarpin

Patricia Scarpin — Tue, 30 Nov 1999 06:00:00 +0000

Hi, Veron,

I've never had duck, can you believe it? I'm so interested in your recipe, I'll save it for a special dinner.

By: Brandon

Brandon — Tue, 30 Nov 1999 06:00:00 +0000

I've been angling to go to a CIA boot camp for the last couple of years. However, my dream is to do it alone, with no husband or children in tow. And that's where my plan usually bogs down–childcare, carpools, etc. I want all the details if you go however!

By: ruhlman

ruhlman — Tue, 30 Nov 1999 06:00:00 +0000

i've heard good things about the boot camp. only negative has been other people in the class. some are less serious than others which makes it hard for the chef to teach to both. but i think you can make what you will of it by showing the chef you really want to work and learn. show him or her you want to be pushed.

and who wrote that "pan-sauteed" duck recipe? now i know why mine never comes out--i've been doing mine in a pot all these years.

By: The TriniGourmet

The TriniGourmet — Tue, 30 Nov 1999 06:00:00 +0000

MMMM I love duck yummers.. and hello cooking classes sound divine

By: Veron

Veron — Tue, 30 Nov 1999 06:00:00 +0000

For everyone who thought a week at the CIA was a great choice for a vacation THANK YOU SO MUCH, I don't feel weird now about having that instead of a beach vacation or cruise.

Hi Tanna. The duck was indeed very good, I was pleasantly surprised. Experimenting with duck has always been a mission of mine.
Rasa Malaysia – thanks for visiting. I love your food on your site. Aside from the chicken satay…I like the ba-kuh-teh recipe that you have up there
T.W. – I like Pekin…hubby likes Moulard. I'll let you decide, but the cooking in the pan totally worked like you said it would.
Joey – get cooking with that duck !
Patricia – for some people, duck is an acquired taste…I find that pekin is a good place to start in terms of taste, it's pretty mild compared to moulard.
Brandon – i'll surely post about it here when we decide to go. I need the hubby with me , he is my lifeline when it comes to prep work .
Michael – that's one of my reservation in taking the class, because I am interested in the nitty gritty of French cooking.Thanks for the advice. Paula Wolfert wrote the procedure for pan saute , though she does have a recipe for broiler duck breast that I'm going to try next!
Sarina – glad you love duck…as you can tell from my post I am obsessed with it…my obsession with duck confit is what started this whole blogging business!