Tag Archives: cooking techniques

Jointing a bird

Jointing a bird

A bird has a few bits to it, but fortunately all birds have the same bits. Some of the best are inside the bird and most prized is the liver. When buying a bird you will often find a plastic bag inside containing the offal and neck; these are great for making stock. The hen of any bird has the plumpest breasts. The breasts are guarded by the wings and above that you will findthe opening to the neck- remember: the wing end is the neck end; the other end is the cavity. Stuffing goes in the neck end, howeveryou can put flavourings in the cavity. It is much more economicalto buy the whole bird, joint it yourself, and get the most out of it, rather than buying the portions in a foam tray. Learning to joint a chicken is one of the most useful skills a cook can have and is easy with a bit of practice.

How to cook a perfect duck breasts?

How to cook a perfect duck breasts?

There is a great secret to cooking the perfect duck breast with a crisp skin, moist flesh and pink centre and that secret is a cold frying pan and no oil. It’s true. Take a four duck breasts; don’t trim them. Lay them flesh-side down on a board and use your knife to score the skin all the way through to the flesh – but so that the blade just touches the flesh, do not cut into it. Make sure you score all the way to the edges of the breast so that as the skin shrinks during cooking it doesn’t pull the flesh in and make it tough. Season the skin (only the skin side) with a generous amount of salt and ground black pepper.