If you’re like me, you love the skin on the outside of the duck, if it’s crispy. The texture of the food can be totally changed with a crispy skin.

The secret is to make sure the duck is sliced ​​on the front and heavily salted.

This helps dry out the skin and makes for super crispy skin. You won’t be the only one enjoying this crispy duck recipe, but everyone else at your table.

Take the duck that you are going to use as a main course, make cuts in the breast with a knife and pierce it with a fork. Salt the brisket a lot, use your criteria and taste. You can use this method for any recipe you can think of.

Just use the cooking instructions for the recipe you are using. Place the chicken breast on the baking sheet and cook like this for about ¾ of the total time the recipe calls for cooking it, making sure to drain the fat from the bird, usually by pricking it with a fork under the wings and leg.

During the last 1/4 of cooking use the broil in the oven to finish cooking the brisket. This should make the skin crisp while the duck is still moist. Since this way of cooking can be used for almost any crispy duck recipe you have, it gives you more options for the texture you want to use for your meal.

Cooking is all about mixing things up and creating your own ways of cooking and recipes.

Also, since you’re only cutting away the layer of fat from the bird, you can use it to store some hidden seasonings. Try stuffing your favorite herbs into the slits under the skin, as the fat melts it will seep down and out of the bird, but seep into the meat first.

This can add a new dimension to the meat, making it even more succulent. By following these tips, you should be able to use your imagination to create many more combos. With crispy duck recipes, you can add additional flavors and also add a whole new texture to the dish.

Use these two together to try new things, using the crispy skin to add texture to a bland meal. So the next duck meals you cook try one of these combos, just using your taste and imagination. There are thousands of recipes in books and the internet to mix and match.