Duck breast from Quebec
Duck breast from Quebec
-2.7 kg box (approximately 7 to 8 frozen and vacuum-sealed duck breasts)
Our lean and tender Quebec duck breast is a perfect alternative to vary your protein source, to enhance your weekday dinners or to impress your guests during a special evening.
Duck meat is naturally darker and has a fuller, richer flavor than chicken or turkey. Its color is a warm deep brown which makes you want to highlight it in a variety of recipes. Additionally, it is an excellent source of protein, iron, selenium and zinc.
Duck has a naturally fatty skin that is very crispy and delicious to eat, but it is also eaten without the skin for comparable deliciousness. If you opt for the skin-on cooking option, be sure to keep any excess fat that you can use to cook other meats or vegetables; duck fat adds a stunning depth of flavor. The ideal cooking of our succulent duck breasts is “rare”. The versatile nature of this protein allows you to cook it in a multitude of ways, each one as winning as the next. Pan-fried on the stove you will obtain a perfectly crispy skin that will be enjoyed wonderfully with a salad bursting with flavor. Top it with a good sauce and you're served an elegant, high-end meal. You can also braise it if you want a meat richer in aromas and tender as desired or even grill it as you would a steak. Finally, traditional roasting is always a winning method with which you can serve roasted vegetables and a fresh salad full of life. We recommend opting for sauces and dressings with a tangy, lemony (or citrusy) flavor to balance out the richness of the duck fat.
Each box contains 2.7 kg of duck breast for an approximate total of 7 to 8 individual vacuum-sealed servings.
Cooking mode
Thaw before cooking, either the day before in the refrigerator or in cold water for 30 to 35 minutes.
- Preheat oven to 400 °F .
- Season the duck breast, flesh side down, with salt and pepper.
- In a cold pan, place directly on the fat side. You want to melt the fat and not sear it, so let it melt over medium-low heat for about 4 minutes.
- Remove the fat and reserve for later.
- Increase your heat to high then turn your duck breast and continue cooking for 3 minutes.
- Place in the oven for 10 minutes uncovered, c Remove the fat side up (this way the flesh will not dry out).