Duck is a bird with red meat that has a flavor that is a cross between beef, venison, and poultry: rich, deep, and full of umami. Duck breast is lean and tender with a layer of fat between the skin and meat. The skin is often scored in a crosshatch pattern to help render the fat and create a crispy texture when cooked. Duck breast is best pan-seared, grilled, or roasted. The meat is best cooked to medium-rare or medium, similarly to steak, to ensure it remains juicy and flavorful. 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.
Pekin duck, also known as Long Island duck, 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. Jurgielewicz farms have been raising ducks for over 90 years and 4 generations. Their free-roaming ducks are humanely raised on family farms and fed an antibiotic and hormone free diet of corn and soybeans. They are dubbed "America's tastiest 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.