Duck breast
Duck breast with skin and a pronounced fat layer. Browning renders some of the fat; it provides protein and a variable amount of fat.
What it offers and why to use it
Duck breast with skin and a pronounced fat layer. Browning renders some of the fat; it provides protein and a variable amount of fat. Start over moderate heat to render fat without burning the skin. Cook thoroughly; check the centre with a thermometer.
Duck breast with skin and a pronounced fat layer. Browning renders some of the fat; it provides protein and a variable amount of fat.
From shopping to cooking
Choose
Look for chilled meat with a mild smell, intact skin and no sticky surface. Distinguish skin-on from trimmed weight.
Store
Keep refrigerated at 4°C or below, separate from ready-to-eat foods. Follow the use-by date and thaw in the fridge.
Prepare
Start over moderate heat to render fat without burning the skin. Cook thoroughly; check the centre with a thermometer.
How to make the most of it
Good pairings
Pairs with pulses, potatoes, onions and stewing vegetables.
How to substitute it
Do not swap for another cut without adjusting time, fat and edible yield.
Recipes with duck breast
Duck and apple stir-fried rice
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