: Patiently cook skin-side down. Pour off the liquid gold (duck fat) as it accumulates. Save it for roasting potatoes later!
: Salt the skin side heavily. Salt draws out moisture, which is the enemy of a crisp sear. recept file utki
: Turn the heat to medium-low. As the pan warms, the fat melts slowly. If the pan is hot immediately, the skin sears shut, trapping the fat inside. 🍳 The Cooking Process : Patiently cook skin-side down
The biggest mistake most home cooks make is dropping duck into a hot pan. : Salt the skin side heavily
: Once the skin is thin and mahogany-brown, flip to the flesh side just to kiss the heat.
: Use a very sharp knife to cut a diamond pattern into the fat. Do not cut into the meat. This creates more surface area for the fat to escape (render).
Because duck is incredibly rich, it requires or sweetness to cut through the fat. Ingredients The Classic