Crispy Chinese Duck Breast
Seared Crispy Skin Duck Breast With Duck Fat Fried Potatoes Recipe by Tasty
By Scott Leysath — thesportingchef. Whether frying is your standard fare or a guilty pleasure, there's no denying that deep-fried foods taste good. Paired with my tangy dipping sauces, this recipe is higher in flavor than it is in fat. Just about any oil will hold up to a few fried ducks, but oils with a higher smoke point-such as peanut, canola, or safflower-can be reused three or four times if you strain out most of the solids between uses. Peanut oil is typically the favorite choice for frying, but it is also among the most expensive. Make sure you use a large, heavy pot that's deep enough to immerse whole ducks in the oil see recipe instructions. You should also have an oil thermometer handy so you'll know when the proper cooking temperature has been reached.
Pan Seared Duck Breast 101 – Restaurant Style Cooking in Your Home
Recipe by: Renee Baier. Learn how to make a dish served with orange-spiced leek and sweet-potato puree. Also good with beef, pork, or lamb.
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