Our duck breast is seasoned
with Dijon mustard, honey and
a carefully selected blend of spices
that make the meat especially
tender and uniquely flavourful.
Simply cook a few minutes and enjoy!
Cooking instructions
Thaw in refrigerator overnight.
to cut incisions through the skin but taking
care not to cut into the meat. The incisions
should be about 3/4 in (2 cm) in apart
and in a crosswise pattern. This will facilitate
fat rendering and cooking breast evenly.
For crisper skin, remove excess fat while cooking.
Duck breasts are at their best when served
medium rare. Internal temperature should
be 160oF (70oC).
Pan fry:
• Thaw in refrigerator overnight.
• Place breast skin side down in a hot pan
over medium-high heat. Sear for 3 to 4 minutes.
• Reduce heat to medium and cook 6 to
7 minutes or until most of the skin fat
has rendered out and the skin color
is caramel brown.
• Turn breast once and finish cooking
5 to 6 minutes. Remove from pan and
let stand 3 to 4 minutes before slicing and serve.
Barbecue:
• Preheat the barbecue at high heat on
one side only.
• Prepare the duck breast by doing incisions
in the skin to create a checkerboard.
• Broil the breast at direct heat for 1 1/2 minutes
while turning it to sear and color the skin.
• After, place the duck breast on the other side
of the barbecue (indirect heat) without turning it
and then close the cover. Cook 8 to 10 minutes.
• To finish cooking, open the cover, turn
the duck breast over and place it at direct
heat for 2 to 4 minutes to broil the meat.
