@ShayP Ait, the duck breast was incredible. Pretty sure it was a complete fluke.
Carefully scored the fat cap as not to cut into the meat.
Seasoned generously with pepper, fine sea salt. I also sort of cheated by rubbing it with an already mixed Korean style seasoning. Did the room temp pan method (slowly raised the heat) until the lake of water and fat was released leaving a beautifully golden crisp skin. Flipped it and quickly seared the other side in it's own juices for one minute - finished it in the oven at 300 for four more minutes - let it rest, drizzle a little balsamic reduction over it. Served it with some small roasted carrots and brown basmati cooked in a chicken stock. It was the tastiest most delectable meal I've had in months
Made my wife a fuckin' ham sandwich. Don't like duck? Baby that's whatcha git! HAM AND BREAD! -
Fast forward->> Looks like I'll be panhandling down on the corner by the 8th Ave liquor store and sneaking into my shed at night for shelter.