- Joined Mar 21, 2014
Im trying to remember back about a year ago in my meat fab class. I understand Duck should be cooked to 165 however isnt the best flavor at 145 and still safe? I don't want to steer anybody wrong.
What do you hope to achieve by scoring? I don't think you'll render appreciably more fat in that technique, but you'd let more smoke in.
I'd score or not score by how you're going to serve it. If you're doing the skin and shreds in Peking Pancakes, I'd leave it intact without scoring, but prodably prick the skin with a fork or skewer holes.