French Duck Breast (Skin on) 380-400g in Hong Kong

French Duck Breast (Skin on) 380-400g

Product Code: GFDB001

Brand: The Meat Guy Hong Kong

Weight: 400.0g

Product Condition: New

French Duck Breast from The Meat Guy Hong Kong
- Skin on - 380-400g/pc (Final weight may vary slightly)
- Price: $38.00/100g
- Each piece comes individually vacuum packed and is delivered frozen

About

French skin on duck breast, often referred to as "magret de canard," is a celebrated dish that exemplifies the rich culinary traditions of France. This exquisite cut of meat comes from the Moulard duck, which is specifically raised for its flavorful and tender breast. The skin, a defining feature of this dish, is not just a protective layer but a crucial component that contributes to the overall taste and texture. When prepared correctly, the skin becomes beautifully crisp, enhancing the succulent meat beneath it.

Cooking

Cooking French skin on duck breast is an art that requires attention to detail and a few simple techniques to achieve the perfect balance of crispy skin and juicy meat. Here’s a step-by-step guide to preparing this delightful dish:

Preparation: Start by scoring the skin in a crosshatch pattern, being careful not to cut into the meat. This allows the fat to render out during cooking and ensures a crispy finish.
Seasoning: Generously season the duck breast with salt and pepper. This not only enhances the flavor but also helps draw out moisture from the skin.
Cooking: Place the duck breast skin-side down in a cold, dry skillet. Slowly heat the pan over medium-low heat. This gradual cooking process allows the fat to render out, resulting in crispy skin. Cook for about 6-8 minutes or until the skin is golden brown and crispy.
Finishing: Once the skin is crispy, flip the duck breast and cook for an additional 3-5 minutes, depending on your desired level of doneness. For a medium-rare finish, aim for an internal temperature of 135°F (57°C).
Resting: Allow the duck breast to rest for about 5 minutes before slicing. This step ensures that the juices redistribute, resulting in a tender and flavorful bite.
Serving: Slice the duck breast against the grain and serve it with a sauce that complements its rich flavor, such as a cherry reduction or a balsamic glaze. Pair it with seasonal vegetables or a creamy potato purée for a complete meal.