By Glenn Bratton, Manager – IT Recruitment Services, Frog Recruitment
A couple of months ago I produced a VIDEO where I talked about the futility of recruiting in the same old/same old way yet expecting a different result… particularly in this market where talent is scarce, so finding new ways to attract the right people is essential. I likened it to a favourite saying of mine, apparently derived in China;
“Man waiting for roast duck to fly into mouth must wait very long time”
I must say, this communication caused great mirth amongst my peers, and for this I’m thankful because it’s clear they are at least heeding what was being said.
[My son’s girlfriend even asked if I had cooked any roast ducks lately and was a great compliment too I believe.]
The fact is that we here at Frog know firsthand the value and resulting competitive advantage when seizing the opportunity, being different, finding that difficult resource and putting committed effort into the talent search, on the basis that the client and candidate experiences are vitally critical.
Or put another way… doing a great job so the revenue looks after itself.
So for those clients who have embraced the duck roaster, thank you. I look forward to working with you again in the future.
To those that may still be feeling unsure of stepping outside of the norm or decide to refer back to the habits of old by ‘issuing a vacancy’ to as many recruiters as they can… we need to talk. Soon.
In the meantime, why not turn your hand to trying something new? Create a culinary delight and impress the hell out of your family or friends. If I can master this new recipe, then you can. It’s a Masterclass!! ENJOY!
How to Cook Roast Duck Breast
- Season the duck by rubbing salt and pepper into the skin. Turn over the duck and season the other side.
- First you need to render down the fat on the duck. To do this, take a cold frying pan (my Masterclass tip of the day!) and place on a moderate heat. Place the duck breast skin side down in the pan. You don’t need any oil as the duck will release its own fat.
- Pushing down gently on the duck will help release extra fat.
- You want to cook the duck skin side down for up to 5 minutes and then drain off the excess fat by draining into a bowl. This fat can be saved in your fridge for sautéing your potatoes. (delicious!)
- Once the skin has changed colour, turn your duck breast over and cook on the flesh side for 3-4 minutes. Transfer to a baking tray and place in the oven.
- Roast in the oven for about 6-8 minutes. Once roasted, remove from oven and place on a warm plate so that the duck can rest. Resting the meat for a few minutes should suffice.
- Once it has rested, take a sharp carving knife and slice the meat, but not too thinly.
- Enjoy with sauce and vegetables of your choice.
Please contact Glenn Bratton for all your IT recruitment and duck recipe enquiries