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: Once the skin is thin and mahogany-brown, flip to the flesh side just to kiss the heat.

The biggest mistake most home cooks make is dropping duck into a hot pan. recept file utki

: While the meat rests, deglaze your pan with a splash of red wine or port. Whisk in a knob of cold butter at the end for a professional glossy finish. If you'd like to try this tonight, I can help you: : Once the skin is thin and mahogany-brown,

: Leave your duck fillets uncovered in the fridge on a wire rack for 24 hours before cooking. The skin will dehydrate, leading to an even louder "crunch." recept file utki

: Salt the skin side heavily. Salt draws out moisture, which is the enemy of a crisp sear.