Qu'est-ce que le/la/l'Duck Breast ?
A rich, dark-fleshed poultry cut from the breast of a duck, prized for its robust flavor and crispy skin when properly cooked.
"The luxurious poultry cut renowned for its crispy skin and tender, rich flesh."
Quel goût a le/la/l'Duck Breast ?
Rich, savory, slightly gamey, fatty (from skin), umami.
- Taste
- Rich, Savory, Gamey, Umami
- Texture
- Firm, Tender, Crispy skin
- Aroma
- Roasted, Gamey, Fatty
- Acidity
- Low
Technical Metrics
Cooking Temperature
Best cooked to a medium-rare internal temperature of 130-135°F (54-57°C).
Fat Rendering
Over 50% of the duck's fat is in the skin, which renders into flavorful cooking oil.
Skin Scoring
Scoring the skin diagonally helps render fat by up to 30% and prevents curling.
Valeurs nutritionnelles
Per 110g (4 oz)Le secret du chef
Score the skin in a crosshatch pattern and render slowly, fat-side down, in a cold pan to achieve maximum crispness.
Substituts & Proportions pour Duck Breast
Le meilleur substitut pour le/la/l'Duck Breast est Chicken Thigh (skin on), à utiliser dans un rapport de 1:1. Similar rich, fatty flavor and texture, more common.
| Substitut | Proportion | Idéal pour |
|---|---|---|
| Chicken Thigh (skin on) Meilleur | 1:1 | Similar rich, fatty flavor and texture, more common. |
| Magret de Canard | 1:1 | Essentially a specific type of duck breast, for gourmet dishes. |
| Pork Belly | 1:1 | Very rich, high-fat option for savory, crispy skin applications. |
| Beef Steak (e.g., ribeye) | 1:1 | Red meat, umami richness, but different texture and fat profile. |
Comment choisir et conserver le/la/l'Duck Breast
- Choose breasts with intact skin and a good layer of fat.
- Freshness is key for optimal flavor and texture.
Quels accords culinaires avec le/la/l'Duck Breast ?
- Orange sauce
- cherry sauce
- mashed potatoes
- roasted vegetables
- arugula salad
Questions fréquentes
Quel goût a le Duck Breast ?
Rich, savory, slightly gamey, fatty (from skin), umami. Roasted, Gamey, Fatty
Quel est un bon substitut pour Duck Breast ?
Le meilleur substitut est Chicken Thigh (skin on) (1:1). Similar rich, fatty flavor and texture, more common.
Comment choisir et conserver le Duck Breast ?
Choose breasts with intact skin and a good layer of fat. Freshness is key for optimal flavor and texture.