What is it?

There are three types of duck breast that you’re likely to find at your market. The white pekin (a.k.a Long Island) duck boasts tender, mild-flavored meat. Muscovy duck breasts tend to be slightly larger and more strongly flavored than white pekin. Moulard ducks, which are a cross between a female pekin and a male muscovy, are mainly raised for their livers (foie gras), but moulard breasts, calledmagrets被认为是美食,那些奖ir large size and steak-like eating qualities-and are willing to overlook their occasional tendency to be stringy.

How to prep:

Compared to a chicken breast, duck breasts have quite a bit of fat under their skin. You want to cook it in a way that lets most of the fat render, or melt away, so that you have nice, crisp skin without a layer of uncooked fat. To prep the duck breast for cooking, first trim the excess skin, but leave about 1/4 inch of overhang to offset the shrinkage from cooking. Next score the skin in a diamond pattern (as shown above) to let the fat render and the skin crisp. Spoon away the fat that the duck gives off as it sears.

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Recipes

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  Recipe

  Sear-Roasted Duck Breasts with Grapefruit-Balsamic Sauce

  Seared duck breast, cooked to rare or medium rare, satisfies like steak. The rich, refined sauce, which is so good you’ll want to lick it off the plate, can be…

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  Recipe

  Plum-Glazed Duck Breasts

  The elegance of this dish belies its simplicity. The secret is the sweet spiced glaze, made with plum preserves and Asian seasonings. If you can’t find plum preserves, cherry or…

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  Recipe

  Crisp Tea-Smoked Duck with Green Mango and Basil Salad

  Searing the duck breasts in a skillet after smoking gives them delicious crisp skin. You can substitute apples, plums, or peaches for the mangos. Extra: To learn more, watch a…

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  Recipe

  Duck Breast with Saba and Grapes

  Reduced grape must (saba) boosts the grape flavor in this rich, sweet sauce. Serve with wilted spinach and roasted turnips or potatoes.

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  Recipe

  Chinese Five-Spice-Crusted Duck Breasts

  This dish may look impressive, but with only a few simple ingredients, it’s a cinch to pull off.

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  Recipe

  Duck Breast & Orange Salad

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  Recipe

  Pan-Roasted Duck Breasts with Sherry, Honey & Thyme Sauce

  You can dress up this dish by adding a few dried figs, if you like. Trim off the stems and, depending on their size, halve or quarter them. Soak the…