I have to serve a 'carpaccio' of roasted duck breast tomorrow, but I'd like to prepare it today. I want to serve the duck breast on room temperature, after cooking it medium rare or medium.
Can I cook the duck breast today, store it in the fridge overnight and let it come to room temperature tomorrow?
(I know that technically this isn't carpaccio, as it isn't raw.)
It all worked out really well. Thanks for the advice. ;)