Female Duck Breast (180-220g) x2

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Description:
Raised in South-west of France and allowed to roam freely and grow naturally. Has a firm and fine texture and is lighter in taste compared to the Magret (male). Can be prepared pan fried, grilled or roasted.

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Chef's Tip:
Recommended pan fried. Score the skin without cutting trough to help release the fat while cooking. Start cooking the meat skin down in a dry cold pan to slowly melt the fat. Cook for about 9-10 minutes. Serve the duck medium rare, accompanied with balsamic cream on the top.

Bon Appétit

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