About this cut:
Duck meat is richer and darker than chicken or turkey. Score the skin or prick with a pin so the fat can render out, and sear the skin on these duck breasts until crispy.
Basic Cooking Technique
Pan-sear and finish in the oven for larger breasts.
(Good to know: This item will take up 2% of a small box, or 1% of a large one, if we're delivering via FedEx. Add it to your order to make the most of your shipping fees!)
Duck breast was amazing! It was well prepared and cleaned. I seared it, sous vide, and seared a second time. Skin was crispy and meat was still juicy! Yum! Can't wait to order more!
It is very hard to find kosher duck at all nevermind pieces! It was a very generous portion and got rave reviews from my duck loving husband!