A perfectly pink duck breast


I watch a lot of cooking program: Top Chef, Master Chef, Hell’s kitchen…

In all a this cooking program the finish to cook the meat in the oven.

Even when the meat is just roasted.

Well, they are perfectly right!

I sealed the duck breast for 3-4 minutes on each side, beginning with a very hot pat and the skin side.

Then I move it, still in the pan (you must have a zero plastic skillet, not even the handle), in a hot oven, let’s say 120° C, for 10-15 minutes.