Duck Breast 2 pc | 1 - 1.75 lb
Each piece of meat is hand-cut to bring you the optimal flavor in every ounce
so we list an approximate weight for each item and then calculate the final price once
we fulfill your order. Our butchers make sure to select cuts that are within 15%
of the weight estimate and only charge your credit card based on the actual weight
To guarantee the best taste and freshness, this product is:
- Frozen at the source
- Individually vacuum-sealed
- Shipped Monday-Thursday to prevent a weekend layover
Description
Our pastured duck breasts might just be the freshest, tastiest kosher duck around, and the fact that our ducks are raised on pasture, without hormones or antibiotics, means you're getting a product that is not only delicious, but healthy and sustainable as well. Duck meat is richer and darker than chicken or turkey, so you can allow a smaller portion per person. Score the skin or prick with a pin so the fat can render out, and sear the skin on these duck breasts until crispy. At Grow & Behold, we take care every step of the way to make sure our meats are raised well, processed humanely, expertly butchered, carefully packaged, delivered seamlessly and prepared with confidence in your kitchen. It is our great pleasure to bring these delicious meats to your table!
Naf’s Tips
Duck Breasts are rich and flavorful, and the skin is amazing -- but cooked improperly, you could be left with something that's hard to eat. The key here: prick the skin to allow all the fat that is between the meat and the skin to render out. Drain periodically (you want to sear the meat, not deep-fry it) and save for another use.
- Pan: Prick skin all over. Place skin-side down in cool pan. Grandually increase heat, pouring off rendered fat as it accumulates (strain and save for future use). Cook until skin is golden and crisp, 10-15 minutes. For larger breasts, transfer to pre-heated oven to finish cooking to medium rare (will feel firm with just a bit of give). For smaller breasts, continue to cook in pan to medium rare.
- Sousvide: Place breasts in vacuum-sealed bags and cook using a sous-vide machine at 136F for 1.5 hours. Before serving, sear skin until crisp in a hot cast-iron pan, or under the broiler, 2-4 minutes.
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Shipping information
Products are packed with coolant during their journey to ensure they arrive in great shape. We guarantee your order will arrive in appropriate condition, arriving either frozen or refrigerated. Most of our products are shipped frozen; occasionally, meats are shipped fresh due to a very quick turnaround between when they arrive at our freezing and distribution facility, and when they are delivered to you. Meat that is cold to the touch can be refrigerated for immediate use, or frozen for later use. Learn more about defrosting and storing meat here. If you have any concerns about the condition of your order, please contact us within 36 hours of receipt.
