Well, to use the term that’s currently in vogue now, “charred “.
We were visiting friends in San Francisco and Sonoma recently and had lunch at an upscale restaurant that ballyhooed their charred pizza crust. I asked the server if the kitchen could not “char” the crust for my pizza. She looked at me like I had two heads and was speechless. She just stood there with a perplexed look, so, I asked again if she could make that request for me. She said, “l guess so.” One of our friends was incredulous that I didn’t want charred pizza crust. I said, I don’t like the taste of “charred” or “burnt” food.” She replied, “But, people search for restaurants that have charred pizza crust.”

I cut “that black part” off and the pork was fine.

I know what you mean about the duck fat. The first time I ordered it, it was like trying to chew a piece of rubber. I cut all of the fat off the duck and I found the actual meat tasty. It became my go-to dish. I generally don’t order fish dishes because I prefer warm water fish.