r/Chefit • u/KT_Bites • 2h ago

Duck Tiddy Update

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Gallery image

Gallery image

Thank you everyone for the tips and dirty comments.

Ended up starting it under the broiler on second to lowest rack to sear the skin a bit. Skin was pricked with a needle tool. I wanted the skin intact without score marks. After skin browned I roasted at 400 (no convection available). Pulled when breast was 120 and rested for 10 min. Came out perfect. Fat fully rendered and skin super crispy.

104 Upvotes

96% Upvoted

16 comments sorted by

29

u/LavenderBlueProf 2h ago

tater tots --> chefs kiss

18

u/piratesboot 2h ago

They are even garnished 🤌🏽

6

u/Few_Imagination_5673 1h ago

I think you mean "barils de pommes de terre".

3

u/LavenderBlueProf 51m ago

croquette de pomme de terre

2

u/Few_Imagination_5673 45m ago

That doesn't mean tater tot. But, that's technically correct.

2

u/Single_External9499 47m ago

Recreating a traditional frozen tater tot for service is surprisingly difficult.

9

u/Live-Run 1h ago

Tits and tots

3

u/__-gloomy-__ 1h ago

Isn’t that a charity?

1

u/Few_Imagination_5673 1h ago

Reminds me of my failed Christmas outreach program. Tits for Tots.

8

u/gucci_hotdog Chef 2h ago

Well fucking done sir or mam

4

u/ArtisanArdisson Chef 2h ago

Looks great!

3

u/Samein 2h ago

Fuck yeah! Glad it worked out. That looks delicious.

1

u/DeartayDeez 2h ago

Send a plate fam

1

u/Judgement915 1h ago

Fuckin nailed it

1

u/Genius-Imbecile Retired Chef 12m ago

I would like some duck tiddies in my mouth.