Quote Originally Posted by Gordman View Post
I have never made duck breast before and i have no experience on how it should look at the end, but that looks awesome. Perfect layer of fat and juices...

and looks like what I would think is a medium/medium rare? Everything I have watched in the past by very good cooks would have the meat still quacking when you are ready to eat it.


Reminds me, one of the stores had a bunch of whole ducks for the holiday season and I never grabbed any. I think ill go out tomorrow and see if there are any left
I ate the entire lb without sides. I disgust myself..lol. According to my chef friend I should have rendered fat a little longer and that the white part should be more translucent.

I'm going to make these duck fat potatoes and bring it to work so I only eat a little bit of it and give it to the peasants that surround me.