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karmicrelease t1_j22f7vw wrote

Perfectly cooked on the inside, although the sear could be a little better. That being said, great job! It looks amazing

11

EvenYam8316 OP t1_j20zkc0 wrote

Pan seared in stainless steel. Could've rendered more fat out of them, but still got a really good crust! Cooked it about 80% on skin side then let it rest skin-side up after it hit 130 degrees internal.

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Username_de_random t1_j212hpb wrote

Did you start the duck in a cold pan? This has helped me tremendously

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EvenYam8316 OP t1_j212v73 wrote

I did! That's a great tip too. I think I just got a little too hot too fast with my pan.

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CrossXFir3 t1_j24jye7 wrote

I wonder if cast iron might be a bit better for a slower temp rise and then more consistent temp. I switched to cast iron after moving to my new apartment because the glass top stove is so inconsistent with heat and the stainless fluctuates too quickly.

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EvenYam8316 OP t1_j24khb4 wrote

Yeah, glass stove top here too. Great recommendation! I have two more to cook next week and I'll try switching up my pan.

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DanelleDee t1_j22zozs wrote

Fries in duck fat are incredible too!

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OhMyyGA t1_j20z1eb wrote

how was the duck cooked? baked, grilled, etc?

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denalu t1_j21rjwc wrote

Looks very good. 😋

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Havoc_XXI t1_j225tcv wrote

Well done! Cook looks great!

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ZeUnknownObject t1_j229s7u wrote

Oh my goodness, that duck breast looks divine.

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LakersFan15 t1_j238gd3 wrote

This looks amazing. Especially the fries 🤤

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WittyWitWitt t1_j249zl3 wrote

>beef tallow French fries

Man , I miss 80's McD,s fries.

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CrossXFir3 t1_j24j7oi wrote

Duck looks outstanding. Decent sear, maybe could be a shade more but honestly I'd hardly complain if I did this myself. Inside looks perfect.

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5125237143 t1_j21316b wrote

man i havent had asparagus in a while that looks good. fries too

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152centimetres t1_j24v4t8 wrote

curious how you seasoned your asparagus

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EvenYam8316 OP t1_j25ch8m wrote

They were pretty big stalks so I peeled the bottom half after trimming them a few inches, sheet pan, drizzled with olive oil, salt, pepper, and herbes de Provence (just a dried blend). Tossed and coated on the pan, then roasted at 375 for 15-18 minutes. I used to always do them on the stove top, but the oven does a really good job, especially with thicker asparagus!

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jorapples t1_j225tv8 wrote

it looks slightly dry though

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interfail t1_j22r2x9 wrote

If you're talking about the meat, every part of it (skin, lean) reflects light. Doesn't look dry at all.

If you mean "I'd like a sauce with all those chips", yeah I agree.

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