nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Traveling duck

tshewman

On the road, curried quinoa (yes I bring my own curry...and pesto, and bbq sauce....and curried-mole-just freeze'm and pack'm in carry-on), duck and duck fat fried spaetzle.

Find more posts tagged with

What’s for Dinner

Comments

pd3ski_278514

Todd you must have the best tasting carry on bags in the sky ;-)

Edit... lol that doesn’t mean I want to eat the bags but I think you meant what I knew

Jack_Mayer_85396

Damn Todd, that looks great! How did you do the sear on the skin side? Pre- and post? Skillet and/or torch? Thanks!

mattpope

Agree, and have the same question - the sear?

tshewman

Hi Jack, yes, pre a post. more details below responding to matt.

tshewman

Yes, pre and post. Per CS (and others) I put the breast in the freezer while I did a few things to prep for dinner. sear and render over medium heat (saved the fat for the spaetzle), back into freezer for 5 min, joule 57C 30ish minutes sear (again) and serve. Had the other breast last night. Good results there as well.