Proteins
Duck
A luxurious poultry with rich, dark meat and a layer of flavorful fat beneath the skin. Duck is prized in French, Chinese, and Thai cuisines for its deep savory taste.
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💡 How to Use Duck
Score the skin in a crosshatch pattern and cook skin-side down over low heat to render fat. Use rendered duck fat for roasting potatoes. Duck breast should be served medium-rare for the best texture.
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