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I have separated the breast from the rest of the duck and vacuum-sealed it for sous vide tomorrow. The rest of the bird is in the oven in a Romertopf with a splash of pink wine.
But I left the skin behind. How do I cook this to make it crisp?
This is a stainless steel cookie sheet with the skin on it.
Then a second sheet stacked on top to keep the skin flat. Will this work?
How long? And at what temperature?
I didn't scrape the skin clean of fat. Should I have?
I have separated the breast from the rest of the duck and vacuum-sealed it for sous vide tomorrow. The rest of the bird is in the oven in a Romertopf with a splash of pink wine.
But I left the skin behind. How do I cook this to make it crisp?
This is a stainless steel cookie sheet with the skin on it.
Then a second sheet stacked on top to keep the skin flat. Will this work?
How long? And at what temperature?
I have separated the breast from the rest of the duck and vacuum-sealed it for sous vide tomorrow. The rest of the bird is in the over in a Romertopf with a splash of pink wine.
But I left the skin behind. How do I cook this to make it crisp?
This is a stainless steel cookie sheet with the skin on it.
Then a second sheet stacked on top to keep the skin flat. Will this work?
How long? And at what temperature?
I have separated the breast from the rest of the duck and vacuum-sealed it for sous vide tomorrow. The bird is in the over in a Romertopf with a splash of pink wine.
But I left the skin behind. How do I cook this to make it crisp?
This is a stainless steel cookie sheet with the skin on it.
Then a second sheet stacked on top to keep the skin flat. Will this work?
How long? And at what temperature?
I have separated the breast from the rest of the duck and vacuum-sealed it for sous vide tomorrow.
But I left the skin behind. How do I cook this to make it crisp?
This is a stainless steel cookie sheet with the skin on it, and then a second one stacked on top to keep them flat. Will this work?
