Testing a recipe to cook for a new years party. Grilled duck breast, mashed sweet potatoe with garlic and aged cheese, caramelized grilled beetroot, demi-glace sauce on duck fat. Wanted something light fealing but fatty so people wouldnt get drunk so fast.
Have you tried fried duck?
I have not, I’m just curious as you seem duck-knowledgeable.
Yes, the skin turns very crunchy and super tasty, but the meat becomes rubbery and not as good as grilled.
Huh, that’s a shame. Thanks for the info.