I am making duck breasts for a dinner party, but because my apartment hood doesn't really work, the apartment gets very strong smells of meat and a lot of smoke when I sear meats. Because of this, I am planning on rendering the fat on the duck breasts first and then cold holding in the fridge (searing would happen from 6-7, holding in fridge from 7- ~9) and then throwing it into an oven (is 350 best?) and then flashing the skin side in a pan again. Is this the best methodology? If not, what is? The main restriction here is I'd like to finish searing all the meat by 7 to give my apartment time to clear the smell and smoke.
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