Duck breast is a lean and tender meat with a rich, deep flavor that is full of umami. Duck breast has a flavor that is like a cross between beef, venison, and poultry. Duck breast is typically dark red in color with a thin layer of fat on the outside. The skin is often scored in a crosshatch pattern to help render the fat and create a crispy texture when cooked. The meat itself is best cooked to medium-rare or medium, similarly to steak, to ensure it remains juicy and flavorful.
Boneless duck breast is a versatile ingredient that can be cooked in a variety of ways, including pan-searing, grilling, or roasting. It is commonly served sliced thin and arranged on a plate, often accompanied by a fruity or savory sauce, such as orange sauce, cherry sauce, or hoisin sauce. It can also be used as a filling for sandwiches, wraps, or salads.
These duck breasts are from Pekin duck, also known as Long Island duck, which is an American breed of duck that with lean, succulent meat and excellent flavor. It is famously used in the Chinese-style roasted duck dish of a similar name: Peking duck.
Uses: Leave the duck breast uncovered on a rack in the refrigerator for a few days to dry out the skin. Score the skin and cook skin-side down on low heat until the fat is rendered and skin is crispy before flipping and finishing on the meat side.