DocHolliday1964

No, unless really fat. Score domestic duck breasts because they are so fat and it helps render it. Wild birds rarely have that much fat. That skin will crisp unscored.

It has to be kept rare or you may as well roast them. Skin side down on grill in hot cast iron or direct either until skin browns and crisps then flip for a second. If broiling, skin side up until smoking a little and crisps, then flip for a second. Awesome!

Absolutely. With one or two exceptions, it’s not a duck problem it’s a cook problem. Amazing how few can really get it right.

If not, they should be

Manda has never been good, but it really blows the last several years. Too much fat and too little seasoning.

quote:

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Food grade Silica Dioxide

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^This^

I’d bet that it’s one of the middle eastern spice mixes, like z’atar or the like,

You are not alone. Only way for me is desktop

Best pepper jelly.

Mango habanero hot sauce.

We prefer Navy beans

Iverstein Butchers on Perkins sometimes has fresh brats in the case. They are very good. He adds a bit of red pepper to them.

Makes a great Vinegarette salad dressing as well.