Can I cook duck breast a day before?
I have to serve a 'carpaccio' of roasted duck breast tomorrow, but I'd like to prepare it today. I want to serve the duck breast on room temperature, after cooking it medium rare or medium.
Can I cook the duck breast today, store it in the fridge overnight and let it come to room temperature tomorrow?
(I know that technically this isn't carpaccio, as it isn't raw.)
UPDATE
It all worked out really well. Thanks for the advice. ;)
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Yes, you can do that. Simply make sure that the duck isn't at room temperature for too long. 2 hours is the strict limit: you may wish to be more... sensible about it.
I'd suggest slicing straight from the fridge, as it will not only be easier to get thin slices when the meat is firmer, but it will also de-chill quicker.
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