Try cooking a scored duck breast in that beauty.
I wish I had pics from my old phone.. I was a chef for 13 years.. Duck breast is like cooking art..
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Yep, start warm and get hot - renders great on iron. Peach, thyme, garlic... spoon the fat over. I'm sure that's all you need if you chef'd that long.
Duck confit is my favorite though yummy!!!!
