Bourbon glazed duck..... (step by step with pics)

[Low Fence]

FINALLY got some mallards this morning. Got the swimming gear soaking with the breast now!

[Low Fence]

7 minutes left...

[Low Fence]

The resting is the hardest part

[wsteffen]

Grew up eating ducks and squirrels and rabbits. Drink the bourbon and throw the rest away. LOL Looks good, enjoy.

[Puggy625]

Might have to try this one tomorrow.

[Low Fence]

Awesome!!!

[Low Fence]

Perfect med rare

[Justinfitz1]

Looks amazing!!

[silentstalker92]

Quite possibly one of the most important steps in cooking any meat that most people don't know.

That's some mighty tasty looking duck.

can someone explain to me why this is important?

[Low Fence]

can someone explain to me why this is important?

#1 water steams, so temp can't be achieved until that "moisture " is cooked off

#2 keeps from getting a sear on the meat and good browning and char marks

[silentstalker92]

#1 water steams, so temp can't be achieved until that "moisture " is cooked off

#2 keeps from getting a sear on the meat and good browning and char marks

ah gotcha. thank you I did not know that

[Puggy625]

I tried this recipe last weekend. Definitely will be using it more. My wife even LOVED it. And she almost hates red meat of any kind.

[TXHUNT3R]

Looks awesome!!!!!!!