Pekin Duck Breast
The most popular duck on the market, our succulent Pekin duck breasts are a favorite for pan-searing. Join the many chefs and home cooks who enjoy this tender, delicately-flavored meat.
Just the facts
- Humanely-raised Pekin ducks
- Delicately-flavored meat
- Pure vegetarian diet
- No antibiotics, no hormones
- Sold in an uncooked state
- 2 whole duck breasts, 4 single breasts
- Serves 4
- 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
Sometimes called Long Island duck (an area once filled with duck farms); the Pekin is the most common eating duck in the country. It is not to be confused with Peking duck, which is a Chinese style of cooking duck.
Call it what you will, we like Pekin duck breast because it’s so easy to cook. It has a dark pink color and is tender in texture, with a thinner layer of fat than our Moulard duck breast. It’s not gamey at all, in that ducky, musky way (which we also love). This makes it the perfect introduction to the pleasures of eating duck.
Pekin duck breast works well not only with Asian flavors, but also French and Italian recipes. Try it pan-seared and paired with your favorite seasonal fruits.
Cooking & Serving
Cooking Methods: Pan-Sear, Pan-Roast, Sous Vide, Grill, Poach
Cooking Tips: Duck breast is best served medium-rare. Whether pan-searing, roasting, or grilling, score the fat layer before cooking to render and crisp. After resting, slice the breast against the grain in 1/4"e; slices before dressing with your favorite sauce.