Many years ago, for my 16th birthday, my parents took me to a chef owned restaurant in town. I was fairly sheltered food wise (I didn’t know what non-canned green beans looked like until I was 19), but I decided to order the duck breast which was out of my comfort zone at that time.
After getting the order, the chef and his wife came to talk to me and explained that the restaurant only served their duck breast rare and wanted to make sure I was only with that. Not wanting to back down, I agreed.
And holy shit, it was incredible. The sauce, the texture, the taste. It was fucking amazing. An incredible mix of perfectly rendered fat skin, with the rest being super rare. I would beg to go there every month until I went to college, and during college I would ask to go there every time I visited, until I closed down.
From there it was my understanding that rare was the preferred presentation, but I have yet to find a restaurant that is willing to prepare it that way - it’s always medium, top of med-rare at best.
I’m curious about this from a culinary point of view, especially those who work in restaurants.
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