Duck breast recipes | BBC Good Food - Duck breast meat

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In food terminology, duck or duckling refers to duck meat, the meat of several species of bird in the family Anatidae, found in both fresh and salt water. One species of freshwater duck, the mallard, has been domesticated and is a common livestock. Step by step instructions on how to cook a duck breast, whether it's works for goose breasts, as well as any other dark meat bird breasts, like.

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Comments:

By Zologrel - 07:08
A perfectly cooked, pan-fried duck breast will have a crisp, golden skin and succulent pink flesh.​ The most efficient way to melt the fat is to score dry duck breasts through to the fat layer, then cook skin-side down in a frying pan.​ You could also fry duck breasts until browned.
By Muramar - 12:04
If you want to try curing your own meat, this salted duck breast is easy, flavourful and will make you feel like a true kitchen pro. 30 mins; Easy.
By Arashisho - 00:00
Have you ever seen a raw duck breast? Such a curious thing. A dark sliver of meat topped with a thick blanket of fat, sometimes just as thick as the breast meat​.

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