Ready to cook

Boneless duck breast

Our easy-to-cook duck meat can be grilled, pan-seared, roasted, braised or eaten as a confit. It can be thrown into many quick dishes, making it a highly practical ingredient for everyday meals. Serve it plain with a fruit sauce on the side. Your taste buds will thank you.

Preparation

To maximize the tenderness of the duck breast, remove it from the refrigerator 10 minutes before cooking. Cut incisions through the skin in a checkerboard pattern every 2 cm (3 / 4 inches), without cutting into the meat. To retain the juices and for optimal tenderness, remove before slicing and/or serving the breast from the pan and let rest 3 to 5 minutes, wrapped in aluminum foil.

 

Cooking instructions

Duck breast should be pan-seared or cooked on the BBQ.  Duck meat is at its best when served pink, with an internal temperature of 65 °C (150 °F).

 

In the pan

Cooking: 15 minutes

  • Place breast, skin side down in a pre-heated pan over medium-high heat for 2 minutes, remove excess rendered fat from pan and sear for an additional 2 to 3 minutes. 
  • Reduce heat to medium, turn breast once and cook 6 to 7 minutes or until internal temperature reaches 145 °F (63 °C). 
  • To retain the juices and for optimal tenderness, remove from pan and let stand 5 minutes under a foil paper before slicing and/or serving.

See video: In the pan

BBQ

Cooking: 12 minutes

  • Preheat the barbecue by turning on only one burner at maximum heat. 
  • Grill the boneless duck breast on direct heat (open burner side), skin side down, for 2 minutes, turning once.
  • Continue cooking on indirect heat, with closed cover, skin side down, for 8 to 9 minutes.
  • Finish cooking on direct heat with open cover, meat side down, for approximately 2 minutes.
  • Remove breast from the grill and let rest 3 to 4 minutes before slicing, wrapped in aluminum foil. This allows the meat fibres to relax, making for a juicier and more tender product.

 

 

See video: BBQ

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