 Next up on my new blazing bowl infrared cooker is duck breasts now Duck breasts especially with the skin on like these you know these beautiful pin tail from Northern, California I like the skin to be crispy rubbery duck skin to me is a drag so The blazing bowl does what it's supposed to do. I'll have crispy duck skin. Let me season both sides here These ducks don't look like they've been brined. I normally brine my ducks Use the salt water brine the high mountain brine by far is my favorite all right Load this baby up I've got four beautiful pin tail breasts the first thing I want to do is get that skin crispy now into my Little drip pan down below. I got it started early with I'll show you here. I've got Rosemary garlic butter and blue cheese and I might add a little hot sauce to that too But I gave it a head start because I want those flavors to melt It's it's when I just put it in there before It seemed like I butter wasn't melting fast enough because that infrared cooker was doing its job so well So I like to get that started a little bit early back in there. That's going to be my sauce and what's cool about it is You can make the sauce and cook the meat all in the same place cook the vegetables cook the meat cook the fish cook Whatever it is you got your little drip pan down below It'll catch the juices from the meat and then you've got all the butter and all the cool stuff that you've added to it So one thing does it all okay? So let me pull this guy out It's Doing an incredible job with the skin what I didn't do was score that duck skin Which will keep it from curling up like that so that's a rookie mistake that I shouldn't have made But I'm gonna put it about halfway because it's already getting nice and crispy on the skin side Then I'll give it a flip then I'll sauce it all right. I can smell the ducks. They are ready. I've checked them out Lower this guy down Crispy yet tender and delicious The moment of truth take a look inside here Now see To me this is perfect. What I really love about them is that they are crispy on the outside That skin is nice and crispy and for a lot of people a lot of duck hunters don't save the skin on their ducks It's just easier not to bother with it and just appeal them But that crispy skin certainly does make a difference So this is my garlic butter blue cheese Gonna go on top with a little rosemary in there too. Oh Oh my all right That looks good now a little hot sauce as promised Little hot sauce around the outside This isn't super super hot. It has a lot of flavor It does exactly what it's supposed to do high temperature Searing meat on the outside keeping it still moist on the inside You know I'm sold get yourself a blazing bull