Cost Breakdown

Critical Success Points

• • Score the duck skin without cutting into the meat
• • Render the fat in a cold pan to prevent sticking
• • Deglaze the fond to capture all caramelized flavor
• • Reduce the sauce aggressively to achieve proper thickness
• • Whisk in cold butter off the heat to create a stable emulsion

Safety Warnings

• • Hot pan and rendered duck fat can cause severe burns – handle with care and use long tongs.
• • Butter can splatter when whisked into a hot sauce; keep the pan off direct heat before adding butter.