New answers tagged duck
1
They don't give reasons, but USDA (United States Department of Agriculture) do say that duck meat can remain pink, so long as it has reached an internal temperature of 165 F (74 C) throughout. The same temperature requirement is given for chicken, but with the added note that for cosmetic reasons, people usually cook chicken more.
They also indicate that ...
3
If you're looking into cheats for duck confit, this might be the grandest:
Simply dousing the duck with oil after cooking is some shortcut that apparently some world class chefs couldn't tell the difference:
Based on taste tests run by Nathan Myhrvold and his Modernist Cuisine
team, this appears to be the case: “We performed this
...
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