what restaurants in the saginaw area have good salmon dishes How to Cook Duck Breast (An Easy Tutorial)

\"Oh this?No big deal.This is just a crispy fried duck breast.I just beat it up."Even if you understate your guests, they will never guess how easy it is.There are only three ingredients, about 15 minutes, perfect each time.Just make sure to start with a cold plate and don't add extra oil or fat, you get beautiful crispy skin every time.
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Dry the duck breast.
Score the line in fat (not meat) with a sharp knife, about inches apart in each direction to form a diamond cross pattern.There is plenty of salt and pepper all around the duck.Add the duck skin edge down into the cast iron frying pan and heat it.
Add mid-fire cooking until the skin becomes brittle and most of the fat becomes brittle.Start the duck in a cold pan and cook on medium fire, which will be fatter and more brittle than start in a hot pan.In fact, the duck gets fat and no extra oil or butter is needed for cooking.
Flip the duck and cook on the other side until the duck is cooked but still a little pink in the middle.Although the FDA recommends cooking to 170 degrees Fahrenheit, most chefs cook only to 135 degrees Fahrenheit for the best results.You will get fat so you have enough money to roast potatoes or make duck meat.
Just keep it in an air-tight container in the refrigerator.Take the duck out of the pan and rest for 5 minutes.Slices, plates and services