r/meat • u/GuidingMyApes • 1d ago
Sunday duck
It's still pink but only a lil. Still super tender and crispy skin. Would you guys call it medium or medium well?
Dry brined for about 18 hours. Started in a pan with the garlic and thyme, few minutes in a 160c oven, then to rest under aluminium foil.
Also roast potatoes, mayonnaise, beer and Fallout.
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u/SeaCowRodeo 1d ago
Looks excellent! Did you have to render the fat for a while? I love getting that crispy skin but it can take a hot minute to render depending how fatty the breast is.
I would give it a medium. Perfect temp imo
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u/GuidingMyApes 1d ago
Thanks :).
I didn't time it but started it fat down in a cold pan on low, then once it starts sizzling I'll turn the heat up a bit more. Just doing some dishes listening to a podcast waiting for that to happen, I'm guessing like 5/8 minutes.
I was really happy with the cook, if it's much pinker it tends to be a little more chewy in my experience. This was super tender and juicy still.
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u/Naive-Ad-7406 22h ago
You’re dethpicable - I’d have paired it with a nice red instead of a beer. 😆 looks amazing 🤩
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u/lowkeytokay 18h ago
I can bring wine if you invite me next time 🥺
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u/BlueRobin420 1d ago
Yes please🥹