Duck Breast

The pectoral muscle of a foie gras duck, covered with a thick layer of protective fat. Its cooking is a precise thermal equation: starting in a cold pan to allow the heat to rise gradually and render (melt) the thick layer of fat without burning it. Scoring the skin with a knife increases the thermal exchange surface. Nourished by its own fat, the flesh (very rich in iron) must imperatively be served medium-rare (57°C core temp) or risk developing a metallic, overcooked-liver taste.