Tips and tricks on the honey and melon duck breast with the thermomix

13 tips and tricks about the thermomix recipe

• Make sure to buy quality duck breasts, preferably with a nice thickness of meat and firm skin.
  
• Before starting the cooking process, let the duck breasts come to room temperature for about 30 minutes. This will allow for more even cooking.
  
• To achieve crispy skin, lightly score the skin in a crosshatch pattern before cooking.
  
• Use a cast iron or non-stick skillet to sear the duck breasts. Make sure it is hot before adding the breasts.
  
• Sear the breasts skin side down first and let them cook for about 5 minutes over medium-high heat. This will help render the skin crispy.
  
• Flip the breasts and continue cooking for 3 to 5 minutes on the other side, depending on your desired doneness (rare, medium, etc.).
  
• For more precise cooking, use a meat thermometer to check the internal temperature of the breasts. A temperature of 55-60°C corresponds to medium doneness.
  
• While the breasts are cooking, prepare the honey sauce using your Thermomix. This will save you time and ensure a smooth sauce.
  
• Let the breasts rest for a few minutes after cooking before slicing. This will allow the juices to distribute evenly throughout the meat.
  
• Slice the breasts into thin diagonal slices for an elegant presentation. Be sure to use a sharp knife to achieve clean slices.
  
• Serve the slices of duck breast with fresh melon wedges to add a touch of freshness to your dish. Choose a ripe and juicy melon for more flavor.
  
• For an even more refined presentation, garnish your plate with a few fresh mint leaves and an additional drizzle of honey over the breasts.
  
• The cooking time for the rice should be adjusted according to the variety of rice you have and your taste. Refer to the cooking time on the rice package.