You Need To Try Crispy Moulard Duck Skin Because it's
3. LIKE NOTHING YOU'VE TRIED BEFORE
Use cast iron. Just make sure the burner (flame) is larger enough to heat the entire pan.
Scoring the the skin allows the fat to render out. The more you score, the crispier the skin. Just don't cut into the meat.
Medium-high heat will do. Pay special attention to the skin as it cooks. The final coloring should be golden brown.
Rich, extra crispy skin coupled with juicy, tender duck breast in every bite is something every carnivore needs to experience.
Try Something New
Keep challenging yourself in the kitchen. Crisping duck skin is an easy skill to learn. Your friends and family will thank you, too.