What's For Dinner #72 - Wait, Summer Is Almost Over? Edition - August 2021

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@LindaWhit

A lovely scored and seasoned (just s/p) D’Artagnan magret duck breast, cooked fat side down in a stainless steel skillet starting from a cold pan until the fat was rendered (about 7 minutes over medium heat after you can start seeing the fat melt into the pan), flipped for 30 seconds meat side down, then into a 350° oven in a separate pan for about 6 minutes until it reached 130°.

Trying it!

But my pieces are really thin. Maybe 1/3 inch. I don’t think a thermometer would work. I think I should just do the pan sear part. Maybe faster?