I made duck breasts tonight.
The general method is low heat in a nonstick pan on the stove until they render then flip and stick them in the oven at about 400F.
I was doing too much at one time, and got distracted by a shiny. After putting the breasts aside and tenting with foil to rest them I noticed more fat in the pan. I had already drained the pan before it went in the oven (mmmmmm.... duck fat) and wanted to see if there was enough to worry with.
I grabbed the handle of the pan... &@)*@#(&@_)*&&%@^#^&@(#& that hurt.
Lesson learned: Don't do that.
I had my grill gloves inside because the last time I did this I was using pot holders and it was awkward. Light Bulb! Bring in my heavy grill gloves and don't worry about it. I forgot to put them back on before I grabbed the handle.
Lesson learned: Don't do that.
I think I will be ok.
The general method is low heat in a nonstick pan on the stove until they render then flip and stick them in the oven at about 400F.
I was doing too much at one time, and got distracted by a shiny. After putting the breasts aside and tenting with foil to rest them I noticed more fat in the pan. I had already drained the pan before it went in the oven (mmmmmm.... duck fat) and wanted to see if there was enough to worry with.
I grabbed the handle of the pan... &@)*@#(&@_)*&&%@^#^&@(#& that hurt.
Lesson learned: Don't do that.
I had my grill gloves inside because the last time I did this I was using pot holders and it was awkward. Light Bulb! Bring in my heavy grill gloves and don't worry about it. I forgot to put them back on before I grabbed the handle.
Lesson learned: Don't do that.
I think I will be ok.