Raw duck breast, a noble piece of duck.
– A breast trimmed and checked individually by hand.
– A size suitable for up to two portions.
| Code | Packaging | Weight | Conservation | Packing |
|---|---|---|---|---|
| 5000195 | Vacuum-packed | approx 345g | +2°C / +4°C | x6 |
| 5000097 | Vacuum-packed | approx 345g | +2°C / +4°C | x50 |
| 5000098 | Vacuum-packed | approx 245/345g | +2°C / +4°C | x50 |
| 5000096 | Vacuum-packed | approx 345g | -18°C | x50 |
| 5000098 | Vacuum-packed | approx 245/345g | -18°C | x50 |
Raw duck breast.
Fresh : 29 days. Frozen : 2 years
For fresh breast : Take the meat out of the refrigerator 15 minutes before cooking. Remove the packaging. Score the skin of the breast using a smooth, pointed knife, being careful not to cut into the meat.
For frozen breast : Let thaw for 24 hours in the refrigerator. Remove the meat from the refrigerator 15 minutes before cooking. Remove the packaging. Score the skin of the breast with a smooth, pointed knife, taking care not to cut into the meat.
IN THE PAN (starting cold): place the breast skin side down over medium heat for 6 minutes. Turn the breast meat side and cook for 3 minutes. Repeat the operation. For quick cooking, slice the breast into 1 cm wide slices, then sear for 3 minutes on each side.
IN THE OVEN: Preheat the oven to thermostat 6 or 180°C, preferably with a fan. Place the breasts in an ovenproof dish (skin side down). Bake for 15-20 minutes. Consume well cooked.
You can let the meat rest for more tenderness.
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