Anyone have advice on what temp to cook a duck breast, I have never had or cooked duck but just bought a small breast off wild forks,
not sure if I should cook it like a medium steak or take it up to 170??? Thanks for advice
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The one way duck breast is different than a steak is the fat layer. You don't want to cook them even time on each side, but render out the fat by going that side down first, then flip.
And remember, you can always cook it a bit more if it's TOO rare, but you can't uncook it, so err on the side of pulling a little early, slice into one end and check (I find it hard to accurately temp thin cuts).
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