In every kitchen I have ever worked, it has been a given that the proper way to cook duck and squab is med-rare to medium. We are always told that if the breast is cooked any more the meat gets gamey and tough. This is why it is so challenging to cook whole ducks as the legs require a long slow cooking process.
Chinese BBQ joints completely ignore this axiom of western gastronomy...................................
The secret is the master stock.
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