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re: I just pan seared some duck breast...
Posted on 12/20/11 at 8:37 am to Debaser
Posted on 12/20/11 at 8:37 am to Debaser
It's worth noting that the duck (I think) CITWIT is talking about aren't wild ducks. Moulard or Muscovy breast is very different in size, fat content, skin thickness, etc, from mallards, woodies, et al, and trying to cook them the same way will yield vastly different results.
1
Posted on 12/20/11 at 9:56 am to coolpapaboze
quote:
It's worth noting that the duck (I think) CITWIT is talking about aren't wild ducks.
I'm getting that impression too... What I cooked last night were some Spoonies that I needed to get rid of. Might actually roast a few Mallards tonight... That, or cook up a hog backstrap.
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