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Today I COOKED.
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<blockquote data-quote="DrDuck" data-source="post: 471243" data-attributes="member: 158"><p>Interesting question, Jaros. I've always liked pink duck, and that's how it is traditionally served in restaurants, too. I've never heard of any warnings or problems.</p><p></p><p>It is much tenderer done like that than well done.</p><p></p><p>I looked it up, and there has been a discussion in the UK about the issue, with the chefs coming down in favor of pink duck.</p><p></p><p><a href="https://www.telegraph.co.uk/foodanddrink/foodanddrinknews/11746299/Dont-serve-your-duck-pink-Thats-quackers-say-top-chefs.html" target="_blank">https://www.telegraph.co.uk/foodanddrink/foodanddrinknews/11746299/Dont-serve-your-duck-pink-Thats-quackers-say-top-chefs.html</a></p></blockquote><p></p>
[QUOTE="DrDuck, post: 471243, member: 158"] Interesting question, Jaros. I've always liked pink duck, and that's how it is traditionally served in restaurants, too. I've never heard of any warnings or problems. It is much tenderer done like that than well done. I looked it up, and there has been a discussion in the UK about the issue, with the chefs coming down in favor of pink duck. [url]https://www.telegraph.co.uk/foodanddrink/foodanddrinknews/11746299/Dont-serve-your-duck-pink-Thats-quackers-say-top-chefs.html[/url] [/QUOTE]
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Today I COOKED.
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