Muscovy Duck Breast


Muscovy Duck Breast


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Starting at $64.99


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Think of duck breast as the new steak: meaty and lean with delicate, thin skin that crisps beautifully when seared, roasted or quickly charred over a hot grill. You won't even miss beef.


Just the facts

  • Raised humanely in open barns
  • No antibiotics or hormones from birth
  • Corn, soy, wheat and alfalfa diet
  • 2 whole breasts per pack
  • Sold in an uncooked state
  • Product of USA
  • For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing

Download Our Duck Breast 101 Guide

Muscovy duck, also known as Barbary duck, is prized for its deep red, lean meat and mildly gamey flavor. This thin-skinned duck has up to 40% less fat than its Pekin counterpart, and a larger breast.

Which brings us to the topic at hand: duck breast. You will receive two whole Muscovy breasts, which will easily serve four people. So how will you cook them?

We love duck breast—of any type—pan-seared. It’s so easy to do, and while the meat is resting, you can whip up a mean pan sauce with wine, demi-glace, truffle butter and herbs.

Maybe throw some chopped mushrooms into the pan to soak up the fat and cooking juices. Your friends and family will consider you a culinary genius. As usual, we have to warn you: keep it rare. Medium rare at the most. Trust us, it's better that way.

Cooking & Serving

Cooking Methods: Pan-Sear, Pan-Roast, Sous Vide, Grill

Cooking Tips: Muscovy duck is the leanest of our ducks and will render less fat when cooking. Using a fork, prick the skin all over before roasting a whole duck to help the fat render. Add aromatics like shallots, citrus, garlic, and/or herbs to the cavity for flavor. Using a rack or vertical roaster in a shallow roasting pan will allow the skin to crisp nicely. Save the precious rendered fat for another use. The robust flavor of a Muscovy duck pairs well with fruit-forward sauces and glazes.

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