Clue me in.

[Leaky33]

All my ducks are breasted. It depends on whether I'm pan frying a breast like a steak, preferably rare to blood rare, or using it as a sauce over spaghetti or other types of pasta. Whole for mimicking steaks - and for a sauce, cut into small pieces and placed in sauce of choice raw and heated, not over cooked, [shocked] and poured over spaghetti, ravioli or other pasta. As a steak I usually pour some salsa sauce or equivalent but soy and other stuff is good too. Plain with salt and pepper is also good. Just kind of what you're in the mood for. As You can see, for me, it's not over cooking duck and blood rare is my preference. [][][][][]
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