Crispy Duck

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.

Published in: on January 31, 2011 at 9:26 pm  Comments (1)  

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  1. Chef,

    Thanks for the cooking tip- you inspired Phil to cook duck for me for Valentine’s Day, and he nailed it! Cold pan- who knew?

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