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Magret de canard du Québec
Magret de canard du Québec
Magret de canard du Québec
Magret de canard du Québec
Magret de canard du Québec
Magret de canard du Québec
Magret de canard du Québec

Duck breast from Quebec


Only left in stock

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. 

  1. Preheat oven to 400 °F .
  2. Season the duck breast, flesh side down, with salt and pepper.
  3. 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.
  4. Remove the fat and reserve for later.
  5. Increase your heat to high then turn your duck breast and continue cooking for 3 minutes.
  6. Place in the oven for 10 minutes uncovered, c Remove the fat side up (this way the flesh will not dry out).

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