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

^sonofthebich

Maybe try your luck with this

wow this sounds fucking amazing. i dont say it that often with some recipes but im a duck eater, and wow, this sounds so good seriously. will try one day.

duck taste like crap, ive had wild and farm raised a bunch of different ways, nasty stuff

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

Always do my blackening or searing in an already hot pan but otherwise recipe looks pretty tasty.

How do I get duck?

you can go duck hunting for wild duck, depending on where u live

or you can get them in specialised meat markets. typically places with china/japan town ect will have them in their meat markets

do a google or a yelp search

Exactly I like a nice acidic sweet Gastrique with my duck dishes. Skin side down all the way let it ride then rest!



Sounds dank man will have to try. I never flip my Quacker tho I feel like it over cooks it.