Originally Posted by
Gomac
Thanks, I think I would have preferred it cut as medallions, but it seems the best choice on the menu so I will stick with it.
If the duck breast had been pre-sliced it would have been even more well cooked than reported above. I think keeping it whole is the correct decision here, given the limitations of a/c ovens.
As for slicing it on board, with the best will in the world, that would never work on BA.