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Yes score the skin and place in a warm to hot pan.

Duck fat is very similar to pork fat....really creamy and delicious with a melting point in the same range as our favorite fats....pork fat, butter, cocoa butter, palm oils and etc.

Rendering out some of the fat so the skin side of the breast will cook and getting enough rendered fat (and browning) to cook the other side in rendered duck fat.

Pouring duck fat into such things as beans is an SOP. Better than pork fat IMHO.
 
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