Soooo simple, duck for the haters

[150class]

Tagged

[sir shovelhands]

Similar to how I do mine. Instead of wet brining, I salt it and let it set for 12 hours, then wash the salt off. No pepper til it's done cooking (pepper burns at 266F and I prefer the taste fresh). I do skin side down first, the time depending on the size of breast. When I flip it to non-skin side, I add some duck fat to the pan and baste it til a push test tells me it's med-rare. Definitely the best method of cooking breasts. Now for legs/thighs/wings, I'll take those confit please.

[DUKFVR]

THANKS Kyle!
We just got through trying this. It was GREAT! No wild/duck taste at all. Reminded me of a piece of beef. My wife loved it!