Thawing
Place in the refrigerator overnight or for 24 hours.
Cooking
Pan: Starting with the skin side, cook over medium heat for 5 minutes, taking care to remove the fat as it melts. Turn the duck breast over and cook for 5 minutes. Then return to the skin side and continue cooking for 5 minutes for rare and 7 minutes for medium.
| Average Nutritional Values (serving size 100g) | Per 100 g |
| Calories | 404 | * |
| Total Fat | 37 g | 50% |
| Saturated Fat | 13 g | 65% |
| Cholesterol | 0.076 g | 25% |
| Potassium | 0.34 g | 10% |
| Total Carbohydrates | 0 g | 0% |
| Dietary Fiber | 0 g | 0% |
| Sugars | 0.4 g | |
| Protein | 11 g | 22% |
| Salt | 0.063 g | 3% |
| Vitamin D | 4% |
| Calcium | 1% |
| Iron | 13% |
| Potassium | 4% |
*Percent values are based on a 2000-calorie diet.
24 hours in the refrigerator, in a suitable dish.
3 days in the chiller of the refrigerator.
In the freezer at -18 ° C until the date indicated on the packaging.
