re: Rate my duck dish....

quote:

---

Try starting it in a cold pan next time. Really helps to render out that fat without overcooking

---

That’s what I do with chicken thighs - skin on but sliced around the bone to open it up some to cook more evenly.

Cold pan, skin side down, then high heat until you hear it sizzle for a couple of minutes. Cover and lower the heat and cook for about 20 minutes. No oil or need to flip.

Saw Jacques Pepin do it. Dump some fresh spinach in the chicken fat with tiny amount of water to “deglaze” the drippings.

One of my favorite quick weeknight meals.

Timing might be different but bet it would work with duck breast too.

I paid $23 for the whole duck at the local grocery store.