Quote (HydroPK @ Apr 23 2020 01:10am)
toss in the oven skin side down to cook to temp for perfect cispy skin
Also get ur pan hot first. Always. Sear each side toss in oven. Also red wine pairs well with duck, but my go to are gastriques
Exactly
I like a nice acidic sweet Gastrique with my duck dishes. Skin side down all the way let it ride then rest!
Quote (Gastlydinho @ Feb 1 2020 04:59pm)
Score skin, salt pepper and paprika
Place skin down in cold cast iron. Gradually raise heat to medium over the course of 5 minutes/til skin starts to blacken
Pour fat out for later use
Flip it and brown on medium. Cook on other 2 thin sides til crisp all over
As it rests:
Hit pan with 1 chopped shallot, caramelize
Add 1 tsp flour, stir/brown
Add 1 cup sherry, reduce/deglaze
Add some homemade chicken stock if you got it
Pepper that shit, reduce to perfection
Slice duck and pour gravy over it
Stir duck fat into mashed potatoes, add milk and salt, finish with gravy
Fucking baller
Sounds dank man
will have to try. I never flip my Quacker tho I feel like it over cooks it.