I’m going to cook a whole duck. I found this recipe which looks like a good starting point. I’m wary about the finish in an oven for 15 to 30 minutes to get the skin crisp. That’s a big variation and I’d hate to dry the bird out for a crisp skin. I was thinking about using a torch as an alternative. Anyone have any experience?
by jasonabaum
3 Comments
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Air fry is how I finish my duck confit :-). Even crisp.
Preheat the oven to max. temperature and if available use the convection fan. While it heats up, dry the bird off with paper towel and let it cool. Brown it upside down first then turn it over. Pull it as soon as the top is browned.