gm duck breast skinned and boned
Excellent source of high-quality complete protein and iron, particularly heme iron. Contains B vitamins (especially niacin and B12) and selenium; fat content is moderate but includes both saturated and unsaturated fatty acids.
About
Duck breast is the pectoral muscle of domesticated duck (Anas platyrhynchos domesticus), prized for its deep red color, rich fat content, and distinctive gamey flavor. When skinned and boned, the cut provides pure lean meat without the carcass or skin layer. Duck breast has a higher fat content than chicken but lower than many cuts of beef, with fat distributed throughout the muscle tissue and concentrated in a distinct fat cap. The meat has a distinctly robust, mineral-forward flavor profile with a tender texture when properly cooked. Quality varies based on duck breed and feed, with Pekin and Muscovy varieties being most common commercially.
Culinary Uses
Skinned and boned duck breast is versatile in both classical French cuisine and contemporary preparations. It is commonly pan-seared to medium-rare, sliced, and served with fruit-based sauces (cherry, orange) or paired with seasonal vegetables. The meat takes well to roasting, braising, and smoking. Its assertive flavor supports bold seasonings and pairs effectively with acidic components like vinegar, citrus, and wine reductions. Duck breast is central to Peking duck preparations, Asian stir-fries, and composed salads, though whole-bird preparations are more traditional. When cooked, precision with temperature control is essential, as overcooking renders the meat tough and dry.