then brush the glaze onto the crispy side of the duck & run it into a 350° oven for 5 - 10 minutes.
when it comes out, let em rest a few minutes and serve with some extra glaze on the side.
perfect
next, place the duck in a cold skillet and turn the heat on low. we'll gradually raise the temp to render out the lovely duck fat without burning the skin and still leave it crispy.
so thanks to markdowns, we will be enjoying miso-ginger glazed duck breasts
step 1 is to score the skin side of the breast to release the fat. i let the weight of the knife do the work, and just pull it along the skin. [keep your knives sharp!!
had there been an internet when p t barnum was alive, that man would have gotten himself elected to be emperor of north america & confessor to the pope of rome
neighbor across the street just had her grass cut for like the first time this year lmao
she hired a crew to do the cutting, they were over there for 3 hours but her boyfriend is now raking up huge piles of grass in 92° heat.
okay, i've been stoned for a while now, i think I'm going to make a couple of grinders for me & mrs d
& feed the dog while I'm at it if i can get her off my lap, as shown in the incredibly unflattering photo below which makes her out to be about twice as thicc as she really is
here's my review of supermarket canned wendy's chili:
it's made by conagra at the same plant where they make all their other chili (hormel, wolf, etc) but it tastes just like wendy's ketchup/bean/burger chili should. 4/10 if you dont like wemdys but if you do it's a 9/10
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