[vash]

Originally Posted by jyl

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

thanks J.

that is surprisingly easy. i bought two breasts, so i have a fall back plan if i kill the first one.