Larding/Barding - novel methods?
Any novel/unique ways in larding/barding for tenderloins and game birds (ducks/pheasant)?
Julienne, chiffonade, emince...? Fancy names. Simple concepts. Find clarity here.
Premium tenderloins usually do not need any barding or larding, just basting. Dry tenderloins are likely lower grades of meat which do not contain plenty of marbling. Duck already contains tons of fat. Pheasants and quails do, however, benefit from strips of fatty bacon wrapped and tied around their breasts. We'll be covering larding/barding in a future lesson in the Cooking School, but for now, hope this helps!
Last night we entertained 9 people. The menu was asparagus with a lemon Sabayon, duck breasts, and chocolate souffle with creme Anglaise. Prior to last night I experimented to try and find the best way to have a medium rare breasts.I believe that time is not the deciding factor, but an internal temperature between 130F (very rare) and 150F medium.
I forgot. My skillet temperature was medium. This allowed for slowly cooking the skin so that it did not burn Another issue. My oven (not a convection oven) has different temperatures in different places. It is an old oven, so perhaps this is the problem. But one needs to be aware of this as some of the breasts (9 in my case) will cook to different temperatures in the same amount of time.