{"id":12718,"date":"2011-05-23T04:14:40","date_gmt":"2011-05-23T02:14:40","guid":{"rendered":"http:\/\/archives.piajanebijkerk.com\/WordPress\/?p=12718"},"modified":"2011-05-23T04:14:40","modified_gmt":"2011-05-23T02:14:40","slug":"monsieur-vossot%e2%80%99s-filet-de-canard","status":"publish","type":"post","link":"https:\/\/archives.piajanebijkerk.com\/WordPress\/2011\/05\/23\/monsieur-vossot%e2%80%99s-filet-de-canard\/","title":{"rendered":"Monsieur Vossot\u00e2\u20ac\u2122s filet de canard"},"content":{"rendered":"

\"\"all photos and recipes in this post by Marjorie Taylor from The Cook’s Atelier<\/a><\/small><\/p>\n

At The Cook\u00e2\u20ac\u2122s Atelier<\/a>, we support the small farmers and artisan producers. Monsieur Vossot<\/em> is our favorite artisan butcher in Beaune…<\/p>\n

Monsieur Vossot\u00e2\u20ac\u2122s filet de canard <\/em>recipe:
\n<\/em><\/p>\n

4 \u00e2\u20ac\u201c 6 ounce duck breast halves, skin lightly scored in a crosshatch pattern
\n1 teaspoon extra-virgin olive oil
\nsea salt and freshly ground black pepper<\/p>\n

With a paper towel, blot any moisture from the duck breasts.\u00c2\u00a0 Season both sides of each breast with a pinch of sea salt and a few grinds of black pepper.<\/p>\n

Pour some olive oil into two large ovenproof frying pans over medium-low heat.\u00c2\u00a0 (If you have only one large pan, cook the duck in 2 batches).\u00c2\u00a0 Add the duck skin-side down.\u00c2\u00a0 Move the duck breast every few minutes to help them brown evenly.\u00c2\u00a0 As the fat is rendered, carefully, remove the excess.\u00c2\u00a0 Be sure to move the pan away from the heat when you remove the fat, since if any fat hits the flame, it will cause a flare-up; tilt the pan, remove the fat with a large kitchen spoon, and transfer it to a metal bowl.\u00c2\u00a0 Cook the duck for a total of 20 to 25 minutes until the skin is an even rich brown and very crisp.\u00c2\u00a0 The internal temperature of the breast should be about 115 degrees F.\u00c2\u00a0 Flip each breast and cook on the other side for about 30 seconds.<\/p>\n

Put the duck skin-side down in the oven and cook for about 5 minutes.\u00c2\u00a0 The internal temperature should be 125 degrees for rosy medium rare.<\/p>\n

Put the duck breasts skin-side down on the cooling rack and let rest for 5 to 10 minutes before slicing.\u00c2\u00a0 Taste for seasoning and serve on warm plates.<\/p>\n

\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6\u00e2\u20ac\u00a6
\n
\n<\/a><\/small><\/p>\n

\"\"<\/p>\n

Note from Pia: follow Marjorie’s cooking school adventures on instagram & her facebook page<\/a> – I love her photos!<\/p>\n","protected":false},"excerpt":{"rendered":"

all photos and recipes in this post by Marjorie Taylor from The Cook’s Atelier At The Cook\u00e2\u20ac\u2122s Atelier, we support the small farmers and artisan producers. Monsieur Vossot is our favorite artisan butcher in Beaune… Monsieur Vossot\u00e2\u20ac\u2122s filet de canard recipe: 4 \u00e2\u20ac\u201c 6 ounce duck breast halves, skin lightly scored in a crosshatch pattern […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-12718","post","type-post","status-publish","format-standard","hentry","category-kitchen"],"yoast_head":"\nMonsieur Vossot\u00e2\u20ac\u2122s filet de canard - pia jane bijkerk<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/archives.piajanebijkerk.com\/WordPress\/2011\/05\/23\/monsieur-vossot\u2019s-filet-de-canard\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Monsieur Vossot\u00e2\u20ac\u2122s filet de canard - pia jane bijkerk\" \/>\n<meta property=\"og:description\" content=\"all photos and recipes in this post by Marjorie Taylor from The Cook’s Atelier At The Cook\u00e2\u20ac\u2122s Atelier, we support the small farmers and artisan producers. Monsieur Vossot is our favorite artisan butcher in Beaune… Monsieur Vossot\u00e2\u20ac\u2122s filet de canard recipe: 4 \u00e2\u20ac\u201c 6 ounce duck breast halves, skin lightly scored in a crosshatch pattern […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/archives.piajanebijkerk.com\/WordPress\/2011\/05\/23\/monsieur-vossot\u2019s-filet-de-canard\/\" \/>\n<meta property=\"og:site_name\" content=\"pia jane bijkerk\" \/>\n<meta property=\"article:published_time\" content=\"2011-05-23T02:14:40+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/archives.piajanebijkerk.com\/WordPress\/wp-content\/uploads\/2011\/05\/MarjorieTaylow_canard1.jpg\" \/>\n<meta name=\"author\" content=\"guest blogger\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"guest blogger\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/archives.piajanebijkerk.com\/WordPress\/2011\/05\/23\/monsieur-vossot%e2%80%99s-filet-de-canard\/\",\"url\":\"https:\/\/archives.piajanebijkerk.com\/WordPress\/2011\/05\/23\/monsieur-vossot%e2%80%99s-filet-de-canard\/\",\"name\":\"Monsieur Vossot\u00e2\u20ac\u2122s filet de canard - 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