{"id":5165,"date":"2026-03-03T20:33:48","date_gmt":"2026-03-04T01:33:48","guid":{"rendered":"https:\/\/blog.parkercat.org\/doug365\/?p=5165"},"modified":"2026-03-07T14:34:55","modified_gmt":"2026-03-07T19:34:55","slug":"ducky-2","status":"publish","type":"post","link":"https:\/\/blog.parkercat.org\/doug365\/2026\/03\/03\/ducky-2\/","title":{"rendered":"Ducky"},"content":{"rendered":"<p>Proper technique for seared duck breast is counterintuitive: low and slow, skin side down. So long as you&#8217;ve scored the skin, the fat will have time to render and become crispy without overcooking the meat.<\/p>\n<p><a href=\"http:\/\/blog.parkercat.org\/doug365\/wp-content\/uploads\/sites\/5\/2026\/03\/2026-03-03-17.27.49-scaled.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-5166\" src=\"http:\/\/blog.parkercat.org\/doug365\/wp-content\/uploads\/sites\/5\/2026\/03\/2026-03-03-17.27.49-1600x1205.jpg\" alt=\"\" width=\"840\" height=\"633\" srcset=\"https:\/\/blog.parkercat.org\/doug365\/wp-content\/uploads\/sites\/5\/2026\/03\/2026-03-03-17.27.49-1600x1205.jpg 1600w, https:\/\/blog.parkercat.org\/doug365\/wp-content\/uploads\/sites\/5\/2026\/03\/2026-03-03-17.27.49-600x452.jpg 600w, https:\/\/blog.parkercat.org\/doug365\/wp-content\/uploads\/sites\/5\/2026\/03\/2026-03-03-17.27.49-200x151.jpg 200w, https:\/\/blog.parkercat.org\/doug365\/wp-content\/uploads\/sites\/5\/2026\/03\/2026-03-03-17.27.49-768x578.jpg 768w, https:\/\/blog.parkercat.org\/doug365\/wp-content\/uploads\/sites\/5\/2026\/03\/2026-03-03-17.27.49-1536x1157.jpg 1536w, https:\/\/blog.parkercat.org\/doug365\/wp-content\/uploads\/sites\/5\/2026\/03\/2026-03-03-17.27.49-2048x1542.jpg 2048w, https:\/\/blog.parkercat.org\/doug365\/wp-content\/uploads\/sites\/5\/2026\/03\/2026-03-03-17.27.49-1200x904.jpg 1200w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 1362px) 62vw, 840px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Proper technique for seared duck breast is counterintuitive: low and slow, skin side down. So long as you&#8217;ve scored the skin, the fat will have time to render and become crispy without overcooking the meat.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-5165","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/blog.parkercat.org\/doug365\/wp-json\/wp\/v2\/posts\/5165","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.parkercat.org\/doug365\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.parkercat.org\/doug365\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.parkercat.org\/doug365\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.parkercat.org\/doug365\/wp-json\/wp\/v2\/comments?post=5165"}],"version-history":[{"count":1,"href":"https:\/\/blog.parkercat.org\/doug365\/wp-json\/wp\/v2\/posts\/5165\/revisions"}],"predecessor-version":[{"id":5167,"href":"https:\/\/blog.parkercat.org\/doug365\/wp-json\/wp\/v2\/posts\/5165\/revisions\/5167"}],"wp:attachment":[{"href":"https:\/\/blog.parkercat.org\/doug365\/wp-json\/wp\/v2\/media?parent=5165"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.parkercat.org\/doug365\/wp-json\/wp\/v2\/categories?post=5165"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.parkercat.org\/doug365\/wp-json\/wp\/v2\/tags?post=5165"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}