Forktionary

Duck Breast

Anas platyrhynchos domesticus Meat (Poultry)

Duck Breast Meat (Poultry)

At a Glance

  • Category Meat (Poultry)

The Forktionary Angle

"The luxurious poultry cut renowned for its crispy skin and tender, rich flesh."

Definition

The lean, flavorful meat cut from the breast of a duck, prized for its rich taste and crispy skin, often pan-seared or roasted.

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.

Flavor Profile

The primary flavor notes for Duck Breast are:

Rich savory slightly gamey fatty (from skin) umami

Chef’s Secret

Start cold! Place scored duck breast skin-side down in a cold pan, then gradually bring to medium heat. This slowly renders the fat, resulting in incredibly crispy skin without burning. Rest for 5-10 minutes.

Best Substitutes

Chicken Thigh

less rich); Magret Duck Breast (, fattier from foie gras ducks); Pork Belly ( for rich, fatty cut, but different flavor
Ratio 1:1

Buying Guide

Look for firm, plump breasts with intact skin. Choose fresh over frozen if possible. Pekin or Muscovy are common varieties.

Culinary Pairings

Cherry sauce orange glaze roasted potatoes wild rice green beans Pinot Noir root vegetables