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20 hours ago, KennethT said:I think it depends. We've had some duck breast in various places in France, years ago, that was rare and really tender. It has to be the duck because one of the places was a Burgundian fondue place where you cooked your meat in a pot of hot oil on your table. Also had Charolais beef and lamb. I'd love to go back to that place.
While I've certainly had rare duck that was tender and palatable, I just think it tastes so much better when it sees some fire.
20 hours ago, KennethT said:I think it depends. We've had some duck breast in various places in France, years ago, that was rare and really tender. It has to be the duck because one of the places was a Burgundian fondue place where you cooked your meat in a pot of hot oil on your table. Also had Charolais beef and lamb. I'd love to go back to that place.
While I've certainly had rare duck that was tender palatable, I just think it tastes so much better when it sees some fire.
By Honkman,
By Duvel,
By gfweb,
