20181113_123514.jpg
That fat tip is my go to, if it's wrong I don't want to be right.
20181113_123514.jpg
That fat tip is my go to, if it's wrong I don't want to be right.
Last edited by Highstrung; 11-13-2018 at 01:59 PM.
That’s the best bite for sure. Looks good
Yes it is! The spinalis on the other end is probably a very close second best bite
I don't know what happened to the lamb that kicked this thread off, but if it had to go away, then I applaud your subsequent effort to keep the thread alive. I would say "well done", but that just would not work...
Last one, I think this got started because of reverse sear talk..
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As long as you didn't boil it in a bag.
I like to start farm raised duck in a cold skillet. You can get up to 15 minutes on medium heat to crisp the skin(salted) and cook the meat through. Flipping is only necessary to spoon over rendered fat or oil or whatever else i can tip over into the corner of the pan.
I also want to like some honey over the skin once it's plated, but it's just not working for me. I've only tried it on wild duck, so maybe farm raised would be better. I really like farm raised duck.
It was honey, more for the sweet tater hashbrowns.. that was cooked up in the leftover fat. that was farm raised, I like it too.
Last edited by Highstrung; 11-13-2018 at 07:33 PM.
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