
Score the skin on the duck breast as seen above. We marinate the breast by giving it a salt and pepper rub. We heated the pan, put the duck on the skin side and then simmer, carefully browning the skin and not charring it, slowly extracting the fat. We like our duck skin very thin and crispy. This should give you about 3/4 cup of fat. The fat can keep for a month in the fridge and will last forever if you freeze it. Gosh! We can almost smell the duck again. Yumzz...
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