Cindy, I’m bad, no recipe and no notes but I’m sure I started it off in a cast iron skillet on the stove top to sear and render as much duck fat as I could and finished in a very hot oven. I’ll say like 400-450 until I thought it was done enough. I may have used a thermapen to check it’s internal temp.
On this dish I think I made a 5 spice powder as a rub.
