EvenYam8316
EvenYam8316 OP t1_j24khb4 wrote
Reply to comment by CrossXFir3 in [homemade] Duck breast, beef tallow French fries, and herbes de Provence roasted asparagus by EvenYam8316
Yeah, glass stove top here too. Great recommendation! I have two more to cook next week and I'll try switching up my pan.
EvenYam8316 OP t1_j212v73 wrote
Reply to comment by Username_de_random in [homemade] Duck breast, beef tallow French fries, and herbes de Provence roasted asparagus by EvenYam8316
I did! That's a great tip too. I think I just got a little too hot too fast with my pan.
EvenYam8316 OP t1_j210so5 wrote
Reply to comment by OhMyyGA in [homemade] Duck breast, beef tallow French fries, and herbes de Provence roasted asparagus by EvenYam8316
Pan seared in stainless steel.
EvenYam8316 OP t1_j20zkc0 wrote
Reply to [homemade] Duck breast, beef tallow French fries, and herbes de Provence roasted asparagus by EvenYam8316
Pan seared in stainless steel. Could've rendered more fat out of them, but still got a really good crust! Cooked it about 80% on skin side then let it rest skin-side up after it hit 130 degrees internal.
EvenYam8316 OP t1_j25ch8m wrote
Reply to comment by 152centimetres in [homemade] Duck breast, beef tallow French fries, and herbes de Provence roasted asparagus by EvenYam8316
They were pretty big stalks so I peeled the bottom half after trimming them a few inches, sheet pan, drizzled with olive oil, salt, pepper, and herbes de Provence (just a dried blend). Tossed and coated on the pan, then roasted at 375 for 15-18 minutes. I used to always do them on the stove top, but the oven does a really good job, especially with thicker asparagus!