Most people who know me well, understand when I suddenly fall into cravings for duck. I brought a piece of duck breast + thigh on bone at the Vic Market to sooth my ache. According to Gordon Ramsey’s Cookalong the duck is place skin side down on a cold pan to help render the fat out. Then finished inthe oven. Certainly works to a crispy brown skin and well rendered fat. I just deglazed the pan with some barley liquer (Chinese cooking wine), soy sauce, brown sugar and balsamic vinegar.