Duck Breast
Also known as: raw duck breast, magret de canard, boneless duck breast, duck fillet
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Also known as: raw duck breast, magret de canard, boneless duck breast, duck fillet
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw duck breast should be used within 1 to 2 days of purchase for maximum freshness.
Yes, unlike chicken, duck breast is red meat and is best enjoyed medium-rare to keep it tender and juicy.
Chicken thighs or goose breast are the best substitutes due to their higher fat content compared to chicken breast.
Score the skin, pat it very dry, and start it in a cold, dry pan over medium-low heat to render the fat.
It contains about 77mg per 100g, which is similar to chicken or beef, but the skin adds significant fat.
It is usually kept on during cooking to provide flavor and moisture, though you can remove it after cooking to reduce fat intake.
Look for a slimy texture, a sour or off smell, or any greyish discoloration on the meat.
Nutritionally and culinarily, it is considered red meat because it contains more myoglobin than chicken or turkey.
Duck Breast is a versatile ingredient found in cuisines around the world. With 211 calories per 100g and 18.3 grams of protein, it's a nutritious addition to many dishes.
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