Today I had some time to go over yesterday’s mistakes and take a closer look at the cooking process for our thin-skinned duck. We have now dropped the initial cooking temperature to 49 degrees Celsius. We cook the duck for one hour, then we pat it dry and deep fry it. The result is a medium-rare duck breast with an exterior of crispy roasted skin. We also opted to lighten up the dish as the heat out here is not letting up. We served the duck with a puree of chorizo (made with pressure-cooked chorizo), baby tomatoes, nasturtium leaves, and grated olives.
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