crispy duck skin advice

jerryp

I grilled 2 duck breasts last night and they turned out amazing. The only problem was that the skin didn't crisp up. Got killer grill marks on it. Any advice would be great.

PNWFoodie

This is just my humble opinion, mind you...there are others here with way more experience than I. And I've never egged a duck breast, so take this for what it's worth. Unless you were doing those breasts low and slow, the fat under the skin would not have time to render out before they were done and the skin would not have time to crisp up. I'd actually advise to separate them and through the skin under the broiler and then reunite them on the plate.

jtcBoynton

Did you score the skin before cooking?  Cook skin down over moderate heat to allow enough time for the fat to render out?

Richard Fl

This is another method.

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=735377&catid=1