Muscovy Duck Breast
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
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?
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.