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Suggestions for thin (1/2'') thick boneles duck breast

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Suggestions for thin (1/2'') thick boneles duck breast

letsindulge | Feb 15, 2013 04:14 PM

Normally I would score, then render skin side down in a cold cast iron pan. But these being unusually thin the flesh would overcook before the skin became properly crisped. Thinking to marinate, and grill them. Any other ideas? TIA.

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