Submitted by EvenYam8316 t3_zxlqw1 in food
Comments
OhMyyGA t1_j20z0c9 wrote
duck can be eaten rare
OhMyyGA t1_j20z1eb wrote
how was the duck cooked? baked, grilled, etc?
watanabelover69 t1_j20zcfg wrote
Beef tallow, hell yeah
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.
EvenYam8316 OP t1_j210so5 wrote
Pan seared in stainless steel.
Username_de_random t1_j212hpb wrote
Did you start the duck in a cold pan? This has helped me tremendously
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.
5125237143 t1_j21316b wrote
man i havent had asparagus in a while that looks good. fries too
denalu t1_j21rjwc wrote
Looks very good. 😋
Havoc_XXI t1_j225tcv wrote
Well done! Cook looks great!
jorapples t1_j225tv8 wrote
it looks slightly dry though
ZeUnknownObject t1_j229s7u wrote
Oh my goodness, that duck breast looks divine.
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
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.
DanelleDee t1_j22zozs wrote
Fries in duck fat are incredible too!
LakersFan15 t1_j238gd3 wrote
This looks amazing. Especially the fries 🤤
Mk1Racer25 t1_j23ryov wrote
Duck fat potatoes are the shit!
Mk1Racer25 t1_j23s09l wrote
Totally agree
LeRay_Vlidz t1_j23seil wrote
Delicious
WittyWitWitt t1_j249zl3 wrote
>beef tallow French fries
Man , I miss 80's McD,s fries.
Dkshameless t1_j24i46e wrote
Where's the sauce
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.
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.
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.
152centimetres t1_j24v4t8 wrote
curious how you seasoned your asparagus
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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