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Improving/learning duck breast pan sear
The user struggles to avoid the grey band when cooking duck breast, specifically when rendering the skin. They have experience with both cast iron and stainless steel pans, using a slow/medium heat to control temperature and aiming for a final internal temperature of about 135F. Their primary challenge is determining the optimal time to flip the duck breast for perfect skin and internal doneness. The user has two proposed, potentially flawed, solutions: slicing off a piece of the duck to visually monitor the grey band's progression. Another idea is to use a temperature probe to gauge the temperature immediately above the skin. They are seeking advice on better methods to solve this cooking problem. The user is unsure if their proposed solutions are practical or effective. They are open to alternative suggestions to improve their duck breast cooking outcomes. They focus on skin rendering and avoiding overcooking to achieve perfect results. The ultimate goal is to consistently cook duck breast with flawless skin and the desired internal temperature. They require a method to accurately determine when to flip the breast.
