dead_inside
Well-Known Member
I’m not sure how you want to cook it but I can tell you what I did and what I thought. I followed the common approach for pan searing. Washed and dried the breasts, made shallow cross cuts in the skin, hit the skin with salt only, then placed in the fridge for a couple hours to finish removing moisture. The cross cuts helps evenly render the fat out of the skin and promote crispness. Then I pulled them out about an hour ahead of cooking, patted skin dry again, and placed in a cold thick bottom skillet. Turn the heat on medium and let the pan come up to temp. I removed 2 Tbsp of the duck fat for the carbonara and kept cooking. After about 10 minutes, I flipped them, added fresh rosemary, thyme, and garlic to baste them in until they hit around 135 internal. I finished up my carbonara and ate up. The skin was crispy, the meat was tender and red, and we loved it. I hope that helps, I’m looking forward to seeing what you decide to do
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