Thread: peacock tenderness

Originally Posted by Bill999

I cooked it what I would call "perfect" for a poultry breast still moist as can be
4 min one side 3 minutes the other, just like the youtube video told me to as I was cooking it
still tons of juice and I rested it for 5min as well

I wasn't being a dick, this is my new duck breast recipe which works very well. Maybe it'll work for pheasant.

• Score skin
• Heavily season with salt and pepper
• Fry in pan with butter for 1 minute each side
• Place in oven skin side down for 8 minutes at 200C
• Rest for 5 minutes
• Cut across grain

Originally Posted by MB

I wasn't being a dick, this is my new duck breast recipe which works very well. Maybe it'll work for pheasant.

• Score skin
• Heavily season with salt and pepper
• Fry in pan with butter for 1 minute each side
• Place in oven skin side down for 8 minutes at 200C
• Rest for 5 minutes
• Cut across grain

Didn’t even sense any Ill intent, I was considering finishing it in the oven but was hoping it would be at least acceptable out of the pan

It crossed my mind I should beat it like a paua so if worse comes to worst I’ll give that a try


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