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The best way to get crispy skin is to brown the duck twice. Most of the work of browning takes place when the breasts are pre-seared in a cold pan before going into the water bath. The second time the ...

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Place the duck, skin-side down, in a cold pan, then set the heat to medium-low. Slowly render the fat, allowing the skin to become crisp and golden. Once most of the fat has rendered, carefully ...