chefdanny said:How do I cook duck breast so that the meat turns out pink/medium rare and the skin comes out crispy?
chefdanny said:This method was perfect! Thank you very much - my guests loved it =)
cjs said:and "chefDanny" I certainly hope you kept the duck fat you rendered!!! It's liquid gold.
ironchef said:Definitely. You know what's REALLY good? Save the rendered duck fat and use it to saute rocket with garlic, pinenuts, raisins, and a little crushed red chili for heat.
mitmondol said:Try to bake potatoes in the duck fat. Oh my, that is something really delish!!