Duck is GREASY. So you need to cook it with that knowledge. If you roast it use a broiling tray. You can make it savory or sweet, fried(greasy) or roasted, etc. You tell me how you want it to be and I'll give you a way to cook it.
Duck is GREASY. So you need to cook it with that knowledge. If you roast it use a broiling tray. You can make it savory or sweet, fried(greasy) or roasted, etc. You tell me how you want it to be and I'll give you a way to cook it.
Pan fry. Can demp and save fat
Pan fry. Can demp and save fat
Pan fry with breading or bare? Savory or sweet?
If you want savory I would grill them in a pan 8-20 minutes depending on size and bone in or not(if bone in simmer covered with some white wine) , chop up mushrooms and onions and let them Sautee in the duck fat, top the breasts and cover with havarti with dill and tarragon and thyme. I'd serve it with couscous or maybe rife pilaf(a dryer base side that complements the juiciness)
Pan fry with breading or bare? Savory or sweet?
If you want savory I would grill them in a pan 8-20 minutes depending on size and bone in or not(if bone in simmer covered with some white wine) , chop up mushrooms and onions and let them Sautee in the duck fat, top the breasts and cover with havarti with dill and tarragon and thyme. I'd serve it with couscous or maybe rife pilaf(a dryer base side that complements the juiciness)
Bare
Bare
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