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Home Cooking

Par Cook Duck Breast for Tasting menu?

kellya29 | Jul 29, 202007:35 PM     8

Hi, I know this may sound crazy but I was wondering if there are any tips to maybe pre-cooking at least the skin ahead of time? I am cooking a 7 course tasting menu for myself and a friend and I am trying to prep as much ahead of time so I can also enjoy the meal. Our main course is going to be a small duck breast (shared). I was wondering if you think starting with super low heat and at least rendering the skin..so only cooking on one side and then putting in the fridge ahead of the meal would work...then 30 minutes before the main, take out of the fridge so it is not ice cold and then sear the other side and do a quick sear again on the skin side would work. Still going for medium, medium rare. Thoughts?

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