Imo duck skin is the best part about ordering duck.
So for me personally, the fat has to be rendered down more so the skin is crispy instead of flabby and chewy. And I personally would never cover up that beautiful, idealy crispy skin with so much garnish on top to steam and sog it out
sonofa-ijit on
tl;dr. your dish is nice good work.
I like this conceptually, it’s has ideas from French and Chinese duck preparations. I too feel like something else could be done with the skin. Mostly I do whole ducks these days but when I do just breast (unless it’s Mullard), I remove the skin, and cook the meat in a circulator. And cook the skin separately to insure it’s light, crispy and fully rendered. Preferences being like assholes and all.
2 Comments
Imo duck skin is the best part about ordering duck.
So for me personally, the fat has to be rendered down more so the skin is crispy instead of flabby and chewy. And I personally would never cover up that beautiful, idealy crispy skin with so much garnish on top to steam and sog it out
tl;dr. your dish is nice good work.
I like this conceptually, it’s has ideas from French and Chinese duck preparations. I too feel like something else could be done with the skin. Mostly I do whole ducks these days but when I do just breast (unless it’s Mullard), I remove the skin, and cook the meat in a circulator. And cook the skin separately to insure it’s light, crispy and fully rendered. Preferences being like assholes and all.