Muscovy Duck Breasts
Choose Drake Breasts – Approx. 18lbs (10 pieces)
Muscovy ducks (aka Barbary ducks) are the most popular duck breed in Europe. They are the leanest of the commonly available domesticated duck breeds, with approximately 30% less fat. In fact, they can be lower in fat than turkey on a pound for pound basis.
Compared Pekin/Long Island ducks (the most commonly cooked breed in the US) Muscovy ducks are larger, with up to 50% more breast meat.
Both drake breasts and hen breasts are available. Drakes (male ducks) are larger than hens with correspondingly larger breasts. There is no noticeable taste or texture difference between the two types.
These are “full breasts” – where both of a single bird’s breasts are connected in the middle rather than being split (as most chicken breasts are in stores).
* No Artificial Ingredients, Minimally Processed.
Store duck breasts in your freezer until you’re ready to use them, then thaw as many as you need.
RECIPES & TIPS
The first step when cooking duck breasts is usually to render the fat below their skin. This crisps the skin and helps keep the breasts moist during the cooking process. See How to Render Duck Fat for step by step instructions.
You will likely be left with more rendered duck fat than you need to cook the breasts. This leftover fat can be saved in the refrigerator for later use in confit or as cooking fat.
Duck breasts have a robust flavor that pairs well with sweet, savory and/or spicy ingredients. Try pairing them with ingredients like ginger, lemon juice, honey, fruity red wines, soy sauce, wild mushrooms, oranges, green onions, spicy chilies, Szechuan peppercorns, cilantro, star anise, thyme and berries.