quixdraw wrote:
Looks very good, nice photo. Never tried Duck, rabbit once. Have a standard and a seafood. My problem is walking the line between crisp rice on the bottom and burned. I mostly chicken out. I have the proper pan. though it is too big for most occasions, so I use smaller cast iron.
The crispy rice, soccarat, is not as difficult as you might think. I turn off the flame when I just begin to smell the rice browning, cover the pan and let rest for about 10 minutes.