This recipe leapt off the page from the the An American Place cookbook. Crisp duck skin, delicious as it is, isn't a much of a culinary mystery.  But the technique in this recipe -- rendering the fat, leaving the meat nice a rosy red and getting a 100% enjoyable crispiness to the skin, sounded, well not too good to be true, because it sounds so sensible. But the method … [Read more...]