This lesson does not focus on a finished dish, but rather on the fundamental preparation of the star protein of Rice with Duck: the duck. The chef demonstrates professional techniques for treating and cutting an entire duck, ensuring that every part is used to the maximum for a spectacular final result.
The focus is on the use of a leg (female duck), preferred for its tenderness and neutral flavor. The lesson details a crucial step prior to cooking: brine, a prolonged soaking in salted water that guarantees incredibly juicy and seasoned meat. Then, the complete cutout to obtain the legs and breasts (magrets) is shown, and specific techniques such as marking the skin and candiing the wings are explained, transforming a simple ingredient into the base of a memorable dish.
