Duck breast is one of the great classics of French cuisine. But mastering the perfect cooking technique isn't always easy: overcooked, it becomes dry; undercooked, and it can be off-putting. The goal here? To give you all the keys to obtaining a crispy breast on the skin side, and a tender pink on the flesh side . Whether you prefer it rare, medium, or well-done, we'll explain the techniques, the precise timings, the mistakes to avoid... and some side dish ideas. As a bonus: cooking in a pan, in the oven, and even in the Air Fryer!
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