Imported Duck Breast (Magret de Canard), Skin On
PhP 1690.00 / kg
From the breed of ducks that produces foie gras, this part of the duck meat that is darker than that of chicken, makes a tasty meat for your luscious duck recipes. Pan-fry and cook well to achieve a golden, crisp exterior with juicy succulent taste.
The meat from duck is an excellent source of Protein, it provides 27 g for every 100 g serving. One great source of this nutrient for the needed energy boost and muscle performance.
It has high content of B vitamins and many minerals that are essential for the general health of the body - vitamin B12 for the cellular functions, vitamin B6 for nutrient-absorption of the body, Iron for the red blood cells, Zinc and Selenium for the immune system boost, Niacin for smooth digestion of carbs, proteins, and fats; Phosphorus for the strength of teeth and bones; and Riboflavin for the health of hair.
How to Cook:
- Pan-seared with olive oil, salt and pepper
- Braised with diced choice of vegetables
- Grilled just like steak with fat and skin on
- Roast duck, top it with foie gras
- One of the most well-loved french dishes, Magret de Canard à L'Orange (recipe below).
Delivered frozen, vacuum packed by pieces of 2.
Size: 350-400g per piece
Weight: Maximum 800g per pack
Checkout price is based on the maximum weight per pack (800g). Actual pack weight upon delivery may be lower. The final invoice will be computed according to the actual weight delivered.
Duck Breast in Orange Sauce (Magret de Canard à L'Orange)
*Recipe adapted from cuisine.journaldesfemmes.fr
Serves: 2 persons
2 pcs duck breasts
70 g sugar
1 cinnamon stick
1 star anise
1 tsp balsamic vinegar
2 tsp white wine
salt and pepper
Remove excess fat from meat of the breast.
Zest the oranges then squeeze them.
In a saucepan, pour in the orange juice, zest, sugar, vinegar, white wine and spices. Boil over medium heat until it becomes syrupy (about 10 min). Set aside.
Heat a non-stick pan and place the duck breast (side with the skin and a little fat, to let the fat melt) on medium heat. Turn over and cook the meat side over low heat for about 5 minutes. The meat should remain pink.
Cut the duck breast widthwise and serve with orange sauce.