Cooking instructions
This cut offers flexibility and ease
of handling. Grilled, pan-fried, roasted,
or preserved (confit), breast of duck
should be treated like the majority
of red meats. It is at its best when
served medium rare.
breast
• Cut incisions through the skin in a crosswise
patter without cutting into the meat.
• Place breast skin side down in a hot pan over
medium-high heat.
• Sear for 3 to 4 minutes.
• Reduce heat to medium, turn and cook 6
to 8 minutes.
• Remove from pan and let stand 3 to 4 minutes
before slicing.
• Duck breasts are at their best when served
medium rare.
Barbecue:
• Thaw in the refrigerator overnight.
• Preheat the barbecue by turning on only
one burner at maximum heat.
Skinless duck
breast
the skin, be careful to not cut into the meat.
The incisions should be about 3/4 in (2 cm)
apart and in a crosswise pattern
(checker plate pattern). This will facilitate
fat rendering and cook the breast evenly.
(open burner side) skin side on the grill.
Broil for 1 1/2 minute and turn it over once.
• Continue cooking at indirect heat, closed cover,
skin side on the grill for 8 to 10 minutes.
• Finish cooking at direct heat, open cover,
meat on the grill. for 2 to 4 minutes.
• The flavour will be at its best if the meat
is cooking pink (inside temperature of 160°F (70°C)).
Fruity sauces are delicious with duck.
