Breast of duck
The duck breast, which corresponds to the most tender part, is a piece of choice.
Please note that the product has already been frozen so we advise you to store it in the refrigerator for a maximum of 7 days.
In its vacuum pack, the meat can be stored 7 days in the fridge.
If the wrapping is open or pierced, the meat can be stored for a maximum of 2 to 3 days, at a temperature between 2°C to 4°C.
Before starting to cook, cut the skin of the duck breast in 2-cm crosswise slits.
Then in a non-stick pan cook the duck breast for 1 minute on each side over high heat, starting on the skin side, repeat the operation twice.
Finish cooking by smothering it over low heat for 10 min.
Remember to take your meat out of the fridge at least 30 min before cooking to avoid thermal shock.
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