What Are Duck breasts and How Can I Use Them?
Here's everything worth knowing about duck breasts and how to pick them, what they are, how to store them, and what to use instead, plus 10 recipes to cook tonight.
Where found
Duck breasts are usually found in the poultry section or aisle of the grocery store or supermarket.
| In Chinese: | 鸭胸 | |
| British (UK) term: | ||
| en français: | Magret de canard | |
| en español: | pechugas de pato |
Recipes using duck breasts
There are 10 recipes that contain this ingredient.
Paperbark Smoked Duck with Lllawarra Plum Sauce
Paperbark smoked duck, garnished with mushrooms and finished with Illawarra Plum Sauce.
Duck Miramonte
An elegant sophisticated Masterchef dinner. Duck with wine sauce, bone marrow and sautéed spinach.
Roast Duck Breast with Sage & Onion Puree
Pan-seared and oven-roasted duck breasts served over a silky sage-and-onion potato puree. An English-bistro style dinner for two with crisp skin and herbaceous mash.
Pan-fried Smoked Duck Breast with Raspberry Vinaigrette
Smoked duck breasts crisp skin-side down in a hot skillet, then get glazed with raspberry vinaigrette spiked with hot sauce, honey, and fresh raspberries for an elegant 15-minute dinner.
Duck with Raspberry Sauce
Broiled duck breasts marinated in black raspberry preserves, mustard, lime, soy sauce, and caraway seeds. Sliced thin and drizzled with a fruity, tangy sauce that screams date night.
Apricot Grilled Duck Breasts
The duck breasts are marinated in a mixture of apricot preserve, sherry vinegar, cumin and cayenne pepper to boost the flavor. Grilling gives the breasts extra deliciousness. Easy yet tasty.
Duck Breast Louisiana Style
Louisiana-style duck breast strips dredged in sage-seasoned flour, browned in butter, then simmered with mushrooms, celery, onion, bacon, and thyme. Serve over rice or noodles for a hearty Cajun-country supper.
Duck Liver Terrine
A rich French duck liver terrine blended with speck, armagnac, cream, and quatre-epices, studded with diced roasted duck breast. Served chilled with hot toast and warm flambeed grapes.
French Pate
Classic French country pate with veal, pork, chicken livers, and duck breast marinated in white wine and baked in a terrine. A two-day charcuterie project worth the wait.
