- Joined Oct 19, 2010
Had two ducks in the freezer so decided to prepare them today. I removed the breasts legs and thighs and set aside, took the necks and carcasses and roasted them in the oven to make a stock. scored the breasts and laid them down to render in my pan at first they began to stick but eventually got loose. the legs completely stuck and all the fat ripped off i think it was part due to the terrible pan. the breasts just didn't render nice and the duck completely overcooked maybe i trimmed to much fat so there wasn't enough to protect the meat??? I also let my stock which came out quite nice reduce to much and it was ruined, extremely frustrated with everything to say the least i refused to serve anything. My plan was to strain my stock reduce it to a nice sauce consistency, pan roast fingerling potatoes with some fresh kale along with my reduced stock, and to reduce some pomegranate juice with some molasses and honey to glaze the duck and garnish with pomegranate seeds, nothing worked out i guess things like this happen but i got extremely frustrated. thoughts?