Detailed Instructions: Given the background description of some cooking related query, summarize the question into a title
Problem:Every recipe about searing duck breasts I've seen says that you should score the breasts cutting through the skin, but not too deep: you should avoid cutting into the meat. I do follow this instruction but don't completely understand why. What harm could be done if I cut through the meat, just a little? What exactly should I avoid?
Solution:
Why not to cut into the meat when scoring duck breasts?