The fat is such a good insulator that the duck meat never sees the heat of the pan and stays at MR even with an aggressive sear.
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The fat is such a good insulator that the duck meat never sees the heat of the pan and stays at MR even with an aggressive sear.
The fat is such a good insulator that the duck meat never sees the heat of the pan and stays at MR even with an aggressive sear.
The fat is such a good insulator that the duck meat never sees the heat of the pan and stays at MR even with an aggressive sear.
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