Duck Breast

Duck breast is a prized ingredient in French and Central European cuisine. It features darker, juicy meat with a rich, full flavour and a thick layer of fat beneath the skin, which turns golden and crispy when prepared correctly. The most common approach is to score the skin in a crosshatch pattern, then cook the breast skin-side down in a dry pan without added fat before finishing in the oven. It pairs beautifully with sweet and sour sauces such as orange or cherry. The bold flavour of the meat stands up well to aromatic accompaniments, red cabbage, bread dumplings or roasted vegetables. Duck breast is also a good source of iron and B vitamins.