Foods that are a bit too large to be cooked
quickly by the conductive heat of a griddle can be
tamed with a simple trick: squirt a bit of water
around the food on the griddle, then promptly
cover it with a lid. The puddle of boiling water
under the lid surrounds the food with steam,
accelerating cooking.
Too big? just sear before or after meat is cooked....rest done in the oven
for crispy duck breast...freeze the skin + subsequent layer of fat underneath....this provides insulation so meat can catch up in temp when its being cooked + enough time for fat from skin to get rendered to crisp
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