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Dijon mustard & honey seasoned boneless duck breast

 

Our duck breasts are seasoned with Dijon mustard, honey and carefully selected blend of spices that make the meat especially tender and uniquely flavourful.

Preparation

Thaw in refrigerator overnight. For optimal results, use a sharp knife to cut incisions through the skin in a checkerboard pattern every 2 cm (3 / 4 inches), without cutting into the meat. This will facilitate fat rendering and cooking breast evenly. For crisper skin, remove excess fat while cooking.

 

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: 20 minutes

  • 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, wrapped in aluminum foil. This allows the meat fibres to relax, making for a juicier and more tender product.

BBQ

Cooking: 15 minutes

  • Preheat the barbecue by turning on only one burner at maximum heat. 
  • Grill the 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 10 minutes.
  • Finish cooking on direct heat with open cover, meat side down, for approximately 2 to 4 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.

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