Description The free-range duck breast — or fillet — offered by butcher Arnaud Daval is the joy of our simple meals. With its tender and refined flesh, duck goes very well with citrus fruits, honey and fruits such as figs or mirabelle plums. It's a delight. Cooking is very important and to be successful, we advise you to prefer cooking in a pan. To do this, delicately crisscross the skin of the breasts without reaching the flesh. In a cast iron casserole dish or hot pan, sear the skin of the duck breasts, add salt and pepper. Wait ten minutes. There, remove the breasts and discard the fat. Then put the breasts back on the flesh side and cook for another five minutes. Then take out these breasts and let them rest for a moment in aluminum foil before slicing them widthwise.
Cooking Stove.
Fillet Cutter , 1 piece of 400g.
Ingredients Duck meat.
Origin France.
DLC 10 days.
Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.