Tender Cuts Class

<p>Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.</p>

Grant Crilly

<p>Cooking duck breasts properly requires a little more attention and time, but it&#39;s well worth the effort. After all, a thick, crispy layer of duck skin over juicy, dark breast meat is arguably one the best things ever. The trick is to render out some of the fat in the skin, without overcooking the meat itself. Here&#39;s how to get that perfectly roasted and mouthwatering duck breast over and over again.</p>

Duck Breast