Can the right cookware make a difference in the hands of a novice cook? That is that question I decided test out. I rounded up one novice cook (my brother) gave him the latest set of quality cookware and utensils and put him to work.
What happened next was quite assuming. His task was to cook duck a l’orange.He started by using a sharp, high quality German knife to lightly score the skin of the duck.
He then seasoned with salt and pepper, before placing the duck on an oven tray and cooking for 15 to 20 minutes, until the duck was cooked through.
It’s important to have the right cookware because quality cookware will heat evenly
Next he blanched the zest of an orange in boiling water, in a stainless steel sauce pan for three minutes.
The right cookware should be appropriate for the job at hand and is comfortable to use.
He then removed any remaining skin and the pith and then reserved the juices. Next he heated some honey in a large, orgreenic frying pan over moderate heat. Adding vinegar, shallots, reserved orange juice, marmalade, stock and blanched orange zest.
He placed it on low heat and allowed it to simmer gently to reduce for six to eight minutes.
He then placed the cooked duck, along with any juices, in the pan and heat through, turning to coat both sides. Then he added the orange pieces to the orange sauce.
The right cookware will give confidence to the cook. This was clear in the way he approached his cooking.
He finished it of with steamed veggies and a wonderfully fresh green salad. Simply wonderful!
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