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:

  1. a crisp skin of light brown color, in no case black
  2. under the under the skin almost no more fat
  3. Meat that is cooked pink throughout , if possible without a gray border

These 3 goals can be . . .