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From Columbia University alumni built in San Francisco

**Lena:** Hey there, duck enthusiasts! I'm Lena, and I'm joined by my culinary partner-in-crime, Miles. Today we're tackling something that might seem intimidating to many home cooks – how to cook a duck!
**Miles:** Absolutely, Lena! Duck is one of those meats that people often admire in restaurants but feel nervous about preparing at home. Which is such a shame because when cooked properly, it's basically like having a steak wearing a hat made of bacon!
**Lena:** Wait, what? A steak with a bacon hat? That's the most delicious mental image ever!
**Miles:** Right? That's actually how one expert described it! Duck is a red meat bird, not like chicken at all. It should be cooked medium-rare to medium, with an internal temperature between 125 and 140 degrees Fahrenheit. Most people overcook it, which is why they end up disappointed.
**Lena:** You know, I always thought duck had to be well-done like chicken. So that's mistake number one! What about that gorgeous crispy skin everyone raves about?
**Miles:** That's where the magic happens! The secret is rendering that fat slowly. Duck skin contains a ton of fat that needs to be rendered out properly to get that perfect crispiness. It's actually why about three-quarters of the cooking time should be spent with the duck skin-side down in the pan.
**Lena:** I had no idea! So we've been approaching duck all wrong. Let's dive into the different methods for cooking duck and break down exactly how to get that perfect crispy skin and juicy, tender meat.