Someone brought me 12 (yes, twelve) gorgeous duck breasts but I've never cooked with duck before and I want to make sure I don't ruin them. I have an old family recipe for a beef dish that is slow-braised for hours - the sauce is gorgeous and tasty and I would like to try it with some of this duck.
I've been reading tons of recipes on the 'net for duck breasts and most of them are for pan-rendering the breast and then cooking in the oven. If I wanted to braise them, would I score and render, then put into the braising liquid? I ask because I found one recipe that asks for the breast to be seared on high heat and then put into the braising liquid.
Anyone have any ducky wisdom to impart? Much appreciated!
Duckless in NY!
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