Hi - I have the breasts from one Long Island duck that have been quartered, with skin and fat attached under each quarter.
What is the best way to render out most of the fat and then how would you finish them? (What about on a rack over a pan in a low oven for some time? If so, how low - and skin side down or meat side down?)
Quick deep-frying is an option for finishing, as is pan-frying (would love to crisp the skin). As are whatever other methods you suggest.