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Use a probe thermometer on one to record the internal temperature; it should register somewhere around 160–180°F / 71–82°C, although it’ll depend on your slow cooker. Stash the 30-minute sample in a container in your fridge. After cooking, the duck skin will still Food & Cooking be flabby and, frankly, gross. But the meat should be tender and yield with a bit of poking. You can either remove the skin (pan sear it by itself for duck lardons!) or score the skin with a knife and then pan sear the skin side …