All of our recipes are made to make you “cook”, connect to your food and learn how to look at recipes as a guide line and inspiration. These recipes are also meant to be relatively quick and simple to make, using few but great quality ingredients. - Rei Peraza, Panzur Restaurant -Tivoli
Duck: Score skin, about half way down its thickness. Season aggressively with salt and pepper, allow to rest at room temperature for 20 minutes.
Glaze: (a good ratio to start with is 3 parts honey to 1 part acid)
- Honey
- ginger, minced
- garlic, minced
- lime zest
- lime juice
- rice wine vinegar (you can sub apple or any good quality white wine vinegar)
To finish:
Duck: Pat dry, place skin side down in a cold pan and turn on to medium-low heat, along fat to slowly render, as it does turn flame a bit higher to crisp skin, once skin a crisp and dark golden brown, remove fat from pan and add glaze, flip breast and remove pan from heat for 3-5 minute, remove breast from pan and allow to rest for an additional 8-10 minutes before slicing.