You want crispy skin, and rendered so it isn’t all fatty? Start with a COLD pan! Sauteed breast with duck fat roasted fingerlings, cabbage, country ham, butternut squash, red wine sauce.
potatoes and celery root
this is an old standby that i go back to time and again, but i think we improve it every time we revisit it… creamy “risotto” of potatoes and celery root, crisp roasted brussels sprouts, fricassee of black trumpets and hedgehogs, garlic jus and of course perfectly seared scallops. “wintery” goodness…