Perforate fat with tenderizing tool, season, then 130F x 1 hour. Carefully score fat, then render fat side on low starting in a cold cast iron until GBD. Crank up heat and fry the meaty side for one minute. Rest, then slice. Served with mushroom risotto and grilled asparagus.
by SecretlyHiddenSelf
2 Comments
Quack!
Looks delicious!
funny enough, I also did duck today. Used the Kenji recipe.