A big hello to everyone from Toronto, Canada.
I am hoping that someone might be able to help with an issue I've been having cooking duck breast. I am not able to keep the skin on my duck breast crispy. The skin gets crispy right out of the pan, but as it rests, it turns gummy.
My method is as follows:
I let the duck breast come up to room temperature. I then score the skin, pat dry and then salt generously. I start the duck breast in a cold pan and render the fat, pouring off the excess as it goes. Once the skin is golden brown, I finish it on the flesh side. I can scrape the skin at this point and hear that it's crispy. I've tried both finishing it in the pan, and finishing it in the oven. When I've tried the oven method, I've also tried both finishing it skin side down, and flesh side down. Without fail, once the duck breast is rested for 10 minutes or so the skin is gummy again.
Perhaps I am not rendering enough fat to begin with? I welcome any thoughts or other methods to try.