Just Ducky

The duck skin worked. We were able to wrap it around a banana-juniper brined duck breast and then crisp its entire exterior. We are still working through the finer points (cooking temperatures) for the breast itself, though last evening’s foray into deep-fried (yes, I pulled out the big pot of bubbling oil) duck demonstrated that we now have a new world of duck possibilities. For instance, instead of wrapping a duck breast, we could wrap a duck sausage, and the thin skin could be the casing. (Hint, hint.) Pretty neat. We served the duck with spiced beans, red leaf spinach, and a cherry and onion compote.