MasterChef ™
Baker:
Season:
Week:
Challenge Type:
Crispy Skin Duck Breast
Protein: Duck Breasts
Zach: "So we're making a crispy skin duck with a cherry red wine sauce, duck fat mashed potatoes, and on the sweet side, we're using the cherries, the honey, and the Chambord. For spicy, we're using the dried chilies, the ginger, and also the mustard greens."
Presenting to Judges
"We made a crispy skin duck breast with sweet cherry red wine sauce, duck fat mashed potatoes, and spinach. Spicy sauteed mustard greens."
Judges
"Zach, Michelle, when you cook a duck like that and you've got that much raw fat, we can't digest that. I'd never send a plate like that in my restaurant."
"What fruit did you use in the sauce?"
Zach: "Cherry. There's a Chambord red wine, honey stock."
"It's quite shocking that you guys would produce a dish like this. Really. The sauce doesn't even have the right consistency, and it's sweet and sticky, like cough syrup on my teeth."
"Everything eats sweet. The greens, the salt. There is no balance. And one of the things that I loved about your previous dishes was the balance. But the duck is well seasoned. The flavor is great."
"Listen, the mash is delicious, but an expensive protein, right? And you did not do it justice. And right now you may have one foot out the door. Thank you. It's got to be cooked for 95% on the skin side down."
