Quote:
Originally Posted by MightyMouseTech
You don't find cooking duck that way leaves too much fat between the skin and meat?
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I don't mind it but my wife would prefer less fat. For the sear, I have tried these two methods:
Torching it allows for the meat to be rarer throughout but since the heat is so high, you can only do it for a short period of time and the fat doesn't fully render out.
The other option is to pan fry it skin side down at a lower temp and a longer period of time to fully render out the fat but that would also cook the meat more than I like.
I prefer torching since it keeps the meat completely pink from edge to edge. Plus, torching is more fun.
