Boneless Duck Breast - Fresh

Boneless Duck Breast - Our juicy, plump, all natural, boneless duck breast by Joe Jurgielewicz & Son. We solely use 100 % natural food grain which has no hormones.

All of our ducks are continuously raised to produce the optimal percentage of meat to fat to produce assured succulence.

RECOMMENDED TIPS

Boneless Duck Breast Baking instructions:

This cut supplies flexibility and ease of handling. Boneless duck breast meat can be treated like almost every other red meat, no matter whether it is pan fried, grilled, preserved (confit), or roasted. It is at its highest quality in cases where served at medium rare.

Pan Fried Boneless Duck Breast:

If frozen, thaw in the refrigerator overnight. Slice incisions through the skin in a crosswise method with out cutting into the meat. Put breast skin side down in a hot pan on medium-high temperature. Sear for 3 to four mins.

Reduce temp to medium, turn over and cook 6 to 8 minutes. Transfer boneless duck breast from skillet and let stand 3 to 4 mins before you start cutting. Boneless Duck Breasts are perfect when prepared medium rare.

Barbecued Boneless Duck Breast:

If frozen, unfreeze in the fridge overnight. Preheat the barbecue by turning on only one heating element at the highest possible temp. Use a sharp knife to make incisions along the skin, be certain not to penetrate into the meat.

The incisions should be about 3/4 in. (2 cm) apart and in a crosswise pattern (checker plate pattern). This will definitely enhance fat rendering and grill the breast uniformly. Broil the boneless duck breast at direct heat (open burner side) skin side on the grill.

Broil for 1 1/2 minutes and flip it over once. Proceed cooking at indirect heat, closed cover, skin side on the grill for eight to ten mins. Finish cooking at direct heat, open cover, slide meat on the grill, for two to four minutes.

The flavour shall be at its very best if the meat is prepared pink (inside temperature of 160°F (70°C) ). Fruity sauces are delectable with boneless duck breast meat.