Duck Breasts

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All our boneless Duck Breasts are hand-cut by our butchers. These breasts are the meatiest part of the duck, a great alternative entree to steak, chicken or lamb. Breast can be pan-seared, broiled or baked. Fresh duck breast from our farm to your table! 2 Boneless Duck Breasts weighing at least 16 oz. each. That’s a total of 4 lobes at 8 oz. each. 2 Duck breasts – 18 oz. each 10 Duck Breasts – 16/18 oz. / 20 Duck Breasts – 16/18 oz. fresh/frozen

Additional information

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Fresh, 2 Breasts, 16oz. each, Frozen, 2 Breasts, 16oz. each, Fresh, 2 Breasts, 18oz. each, Frozen, 2 Breasts, 18oz. each, Fresh, 10 Breasts, 16oz. each, Frozen, 10 Breasts, 16oz. each, Fresh, 10 Breasts, 18oz. each, Frozen, 10 Breasts, 18oz. each, Fresh, 20 Breasts, 16oz. each, Frozen, 20 Breasts, 16oz. each, Fresh, 20 Breasts, 18oz. each, Frozen, 20 Breasts, 18oz. each

Cooking Instructions

– Duck Breast can be pan-seared or cooked on the BBQ. Duck meat is at its best when medium rare to medium, with an external temperature of 150ºF (66ºC)

1. Thaw Duck breast in refrigerator.
2. Split duck breast into two separate lobes.
3. Score fat with a knife in a diamond pattern shallow enough as to not puncture duck meat.
4. Season duck breast with sea salt and black pepper.
5. Place duck breast skin side down in a cold pan ( not hot pan, so you can render the fat) and cook on medium heat for 10-14 minutes. Remove rendered fat out of pan as needed and check to make sure duck breast is not burning.
6. Flip duck breast to meat side down for 1-2 minutes.
7. Remove duck breast from pan and place on a hot baking sheet into a preheated oven at 350ºF ( 176.6ºC) skin side up for 5-8 minutes.
8. Remove duck breasts from oven and let rest under aluminum foil for at least five minutes. Remember duck breast can be consumed medium rare. the USDA does recommend for safety that poultry be cooked at an internal temperature of 165ºF (74ºC).
9. Slice duck breast and enjoy our tasty Jurgielewicz Duck.