We cook ours DONE. Many would say "dry." So be it. Both my husband and I are the children of Depression era parents and we, too, were taught to cook pork until it was well done; that's the way we learned to eat it, and continue to do so, to this day. MetroplexJim
, I am with you on the duck. I adore duck, but cannot stand "panseared duck breast, cooked rare" that has become so fashionable. If the chef won't cook it welldone for me, I order something else.
Increasingly, I stick to duck confit in French restaurants, or I go to ethnic restaurants (German, Polish, Hungarian, Slavic) that roast a whole duck well done. If the menu says it is cooked "crispy," I ask the waiter/waitress exactly what that means.
post edited by rumaki - 2013/08/19 13:29:27