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Registered
Join Date: Jan 2002
Location: Nor California & Pac NW
Posts: 24,857
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I’d do it in a pan, you can concentrate heat on the skin to render fat. If roasting, the flesh is liable to be overcome before the skin is crispy enough. Not a whole duck, so don’t have the rest of the body protecting the breast.
https://www.seriouseats.com/recipes/2018/02/pan-seared-duck-breast.html
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1989 3.2 Carrera coupe; 1988 Westy Vanagon, Zetec; 1986 E28 M30; 1994 W124; 2004 S211
What? Uh . . . “he” and “him”?
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