Meat | Paleo Keto Gluten Free Mediterranean

Duck Breast

Anas platyrhynchos domesticus Allergen-Free
Duck Breast

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine French
  • Seasonality Year-Round
  • Source Duck

The Forktionary Angle

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

Definition

A rich, dark-fleshed poultry cut from the breast of a duck, prized for its robust flavor and crispy skin when properly cooked.

Sensory Profile

TasteRich, Savory, Gamey, Umami
TextureFirm, Tender, Crispy skin
AromaRoasted, Gamey, Fatty
AcidityLow

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.

Nutrition Facts

Per 110g (4 oz)
Calories337 kcal
Total Fat28g
Saturated Fat9g
Trans Fat0.2g
Cholesterol84mg
Protein19g
Total Carbohydrate0g
Dietary Fiber0g
Total Sugars0g
Calcium10mg
Iron2.7mg
Potassium230mg

Chef’s Secret

Score the skin in a crosshatch pattern and render slowly, fat-side down, in a cold pan to achieve maximum crispness.

Substitutions

Best Match

Chicken Thigh (skin on)

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.

Buying Guide

Choose breasts with intact skin and a good layer of fat. Freshness is key for optimal flavor and texture.

Flavor Pairings

Orange sauce cherry sauce mashed potatoes roasted vegetables arugula salad