Hmmm...I thought the brining (dry or wet) done day before for most meats (except fish etc) good to change the protein structure so as to retain more moisture
...the recipe calls for 150F but I read from other sources it should be rare to medium raw because the breast drys out super fast and is to be eaten on the raw side like steak and not like chicken breast
my biggest issue is with the right sauce that isn't too sweet or finding a good savory sauce
none of the duck breast recipes I've tried taste as good as the Chinese roast duck - except duck confit or duck confit turned into a rillette but it's the duck legs (not breast)
