Duck Breast
Use this recipe with:
- Convotherm 4
- Convotherm maxx pro
- Convotherm mini
- Convotherm maxx
This recipe is also available for the following combi ovens:
Short
Accessories:
P R O F I L E
Chilled 4°C
12 Pieces
From Raw
Stage 1
230 °C
- Convection
- 00:06 | -
- 5
- 3
R E C I P E
| 12 | pcs | Duck Breast |
| 1 | tsp | Salt |
| 1 | tsp | Cracked Pepper |
| Ingredients | ||
| Dry the Duck skin and score the skin with fine strokes and shallow cuts, to allow the Fat to escape when cooking. |
| 1. Food Preparation |
| Season the Duck and place skin side up on a 1/1 GN cooking tray. |
| 2. Cooking Instruction |
| Serve with roast root vegetables or carve and serve with a salad |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
