so a few weeks ago i was able to get a duck breast, took it out of freezer, did a quick though in a pot of water.
I decided to render the fat so pated the skin dry added salt on skin and into a cold cast iron pan.
once the skin started to separate i removed it and put duck on grill directly, added a little pepper. cooked until done about 165 IT, also finished skin in pan.
used the fat to make gravy put too much flour
and the cut for a only cut a small portion.
and the gravy
I decided to render the fat so pated the skin dry added salt on skin and into a cold cast iron pan.
once the skin started to separate i removed it and put duck on grill directly, added a little pepper. cooked until done about 165 IT, also finished skin in pan.
used the fat to make gravy put too much flour
and the cut for a only cut a small portion.
and the gravy