Doness of duck breast?
I want to pan sear duck breast to a medium not medium rare, any advice on how to check it w/o a thermometer? After rendering the fat skin side, how long should I sear it for to get a medium on the other side?
PS I saw online that you can Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude