Really Crispy Duck Breast

[antellis]

Hey guys,

I ate at a Thai restaurant recently and ordered 'golden noodle duck'. It was super crispy, all the easy through and didn't taste burnt or oily at all, served with a sweet plum sauce.

I've cooked lots with duck and usually go for medium inside and crispy skin, but how would you get the whole breast crisp and delicious without a horrible overcooked taste and texture?

Any ideas?

Thanks!

 

[Bolas De Fraile]

I take the breast cut a diamond through the skin into the fat, heat my ridge pan to medium, dry the skin then place it skin side down, cook till you get a good color, increase the heat and flip over then after a few min put in a hot oven to finish.
Whole Duck, dry the duck, paint with a mix of soy/s and honey, hang in a cold place for 24 hrs painting with the liquid up to the 12 hour mark.Roast in a hot oven.
To get skin separation you need an airline or a good set of lungs.