Rarely does a piece of meat cause so much confusion as a duck breast. Ever since we learned that it can even be fried whole until it's gray inside, anything seems to go wrong.
For a perfectly cooked duck breast, 3 goals should be achieved in equal measure:
- a crisp skin of light brown color, in no case black
- under the under the skin almost no more fat
- Meat that is cooked pink throughout , if possible without a gray border
These 3 goals can be . . .
