Home / Shop / Pastured Poultry

Duck - Breast

0 Reviews
Duck - Breast
Duck - Breast

Home / Shop / Pastured Poultry

Duck - Breast

“Think of the breast meat as a steak and the rest of the bird as the brisket,” says Hank Shaw, author of the encyclopedic waterfowl cookbook Duck, Duck, Goose (Ten Speed Press, 2013)

Deeply red with a generous layer of healthy duck fat beneath the skin.
Maximum quantity exceeded
Minimum purchase amount of 0 is required
Maximum purchase amount of 0 is allowed
Email when stock available
Please enter a valid Email
Categories: Pastured Poultry
Manufacturer: River Cottage Farm
  • Description
  • Customer Reviews (0)

Deeply red with a generous layer of healthy duck fat beneath the skin. I like to cook the breast high enough to get a good crisp skin on it but low enough to allow the fat to render, which is alway set aside for cooking.

David McAnninch says it best:

At the risk of sounding like a slavish Francophile, I'd say the ideal gateway to cooking duck at home is making a simple magret. I just season a breast ... with salt and pepper, score the skin, and place the breast skin side down in a dry, cold skillet (this allows more of the fat to render before it starts to brown). Then I light the burner; after 30 seconds or so the fat starts to sizzle, and soon it pools around the breast. Once the skin has turned golden and crisp, I pour off some of the fat, flip the meat, and let it cook until the flesh feels firm to the touch. While it rests, I make a simple pan sauce by softening some minced shallots in the duck fat, then adding stock and alcohol—say a small glass of port or red wine. A few fresh berries won't hurt either. I cook it all down until it's thick and syrupy. Finally, I slice the breast thin, spoon on the sauce, dress a green salad, et voilà, I've got a princely meal—no duck press required.

For those who need more than an M.F.K Fisher type recipe here is the basic way to ensure a perfect meal

Prep Time: 5 min
Cook Time: 25-30 minutes
Ready Time: 30-35 minutes

Cooking Instructions

  • defrost in refrigerator overnight.

  • Preheat sauté pan for 3 minutes on medium heat.

  • Preheat oven to 400 degrees F.

  • Score skin in 1/4" intervals, being careful not to cut into the meat. Rotate breast and score again, making a crisscross pattern.

  • Place duck skin side down in sauté pan, cover and cook for 10 minutes. Turn breast over and cook for 2 minutes.

  • Transfer duck to a metal baking sheet, skin side up.

  • Place duck in oven for 13 minutes.

  • Allow to rest for 2 minutes.

  • Cook until the internal temperature reaches 165 degrees F.

$25.00 lb

There are no reviews yet, submit yours in the box provided.
Please sign in or create an account to submit a review for this product.