HOW TO: Duck Breast In-Flight Plating

Duck is a popular protein found in several Asian and French entrees which has been gaining attention worldwide. The Duck Breast entree pairs duck’s unique flavor profile with sesame, citrus, and mirin (a Japanese condiment) for an unforgettable taste. To complete this gourmet in-flight feast, just follow the five simple plating steps shown in the video, and you have a culinary masterpiece!

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Tools and Ingredients

Cutting Board
Knife
Tongs
Fork
Spoon
Plate

Garnish Kit (keep cold)

Chopped Herb or Scallion
Citrus Slice

Duck Breast Entree

Roasted Duck Breast
Mirin, Orange, Lime, and Sesame Sauce
Chef’s Choice: Starch and Vegetables

Reheating

Heat oven to 275F (135C) and cook for 20 minutes. If necessary, adjust temperature to your oven since they can vary.

5 Plating Steps

Place starch slightly off-center on plate to build base.
Layer vegetables across top.
Slice and shingle duck breast across base of starch and vegetables.
Pinch pour spout into sauce’s foil cup and drizzle across and around duck breast.
Garnish breast with chopped herbs/scallions.

View more plating guide videos on YouTube.

Enjoyed plating this entree? Follow us on Instagram and tag your culinary creations with #ACWplating. Have questions? Tweet @airculinaire