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duck breast

The duck breast is a dried duck meat which is very appreciated for its flavor and tender texture. It is obtained by cutting the pectoral muscle of the fatty duck and by driving it in the open air. The duck breast has a dark red color and a smooth and shiny texture. It is generally leaner than other parts of the duck, making it healthier meat. It has a strong and intense flavor, which goes well with many ingredients and sauces. The duck breast is rich in protein and polyunsaturated fatty acids, which can be beneficial for cardiovascular health. However, it can also contain a high amount of saturated fat and cholesterol, so it is recommended to consume it in moderation and choose lighter fat versions if you are at risk of cardiovascular disease. The duck breast can be used in many ways in the kitchen, as in thin slices on a salad, a spread with grilled vegetables or main dish with a sauce and vegetables. It is important to cook it perfection to obtain tender and juicy meat.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

Recipe Suggestion

382

Calories
Duck pastrami salad
Duck pastrami salad
Meat Gourmet recipe
Nutrition
Values per 100 grams

Calories
632 Cal
Lipids
-1 G
Cholesterol
-1 Mg
Sodium
-1 Mg
Potassium
519 Mg
Carbohydrates
9.17 G
Protein
22.4 G
Sugars
4.93 G
Vitamin A
-1 Mg
Vitamin B
-1 Mg
Vitamin C
-1 Mg
Vitamin D
-1 Mg
Vitamin E
-1 Mg
Iron
3.06 Mg
Magnesium
240 Mg
Food fibers
8.35 G
Calcium
241 Mg

FAQ

How to choose duck meat ?
To choose duck meat, it is best to opt for firm and red meat, with a thin layer of white fat. The fat should be firm and pale yellow in color. Avoid ducks with abundant and dark yellow fat, which indicates supercharging. Also make sure that meat does not present dark spots or viscous areas, which may indicate poor quality meat.
How to keep duck meat ?
For duck meat, it is recommended to keep it in the refrigerator at a temperature of 0-4 ° C, ideally wrapped in a plastic film or a conservation bag to avoid odors. Duck meat can be kept for a few days in the refrigerator. If you want to keep it longer, it is better to freeze it. To freeze duck meat, it is important to remove air from the packaging and place it in the freezer at a temperature of -18 ° C or lower.
How to cook duck meat ?
Salt and pepper the duck breast and cook it over medium heat for about 10 minutes on each side for medium cooking. Serve with an orange sauce or a pepper sauce. The duck confit is a traditional French dish. It is a question of slowly cooking the duck legs in their own fat until they are tender and tasty. Cassoulet is a traditional French dish based on white beans, sausages and meat. Add candied duck thighs for an even more intense flavor.
What are the varieties of the duck breast ?
The duck breast is a fatty duck breast net. The most common varieties of duck breast are the duck breast of the Southwest and the duck breast of barbarism, which comes from a race of duck from South America.
What dishes go well with the taste of duck breast ?
The duck breast is a rich and tasty meat, which goes well with many different dishes. Classic accompaniments for duck breast include sautéed potatoes, toasted vegetables, red fruits, fruit -based sauces, lentils, chickpeas, mushrooms, and red wines rich like Bordeaux.
What are the benefits of duck breast ?
The duck breast is a good source of protein and iron, as well as B vitamins and selenium. However, it is also rich in saturated fats and cholesterol, so it is recommended to consume it in moderation.

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