Duck breast from Quebec

Duck breast from Quebec

"Aged for two weeks to give its flesh an incomparable tenderness, our duck breast is the perfect product to impress your most discerning guests." 

Duck breast is the meat that comes from the breast of a fattened duck. It is distinguished by its very flavorful layer of fat and by its meat, which is more tender than that of traditional farmed duck.

All the ducks that we work with come from La Canardière farm. La Canardière is a family owned business that has been established in Quebec since 1988 and specializes in a traditional method of raising ducks exclusively on whole corn. Their know-how has been shared for several generations and makes La Canardiere’s ducks an exceptional product recognized by dozens of chefs across the country's top restaurants.

Cooking temperature : rare - 54ºC

- Bring your duck up to temperature: take it out of the refrigerator and let it temper for at least 20 minutes before searing it.
- Preheat the oven to 350ºF.
- Salt the magret.
- In a searing pan over low heat, cook the duck breast skin side down for about 6 minutes until the skin begins to brown.
- Increase the heat and cook for about 1 to 2 minutes on the meat side.
- Place the duck breast in the oven for about 5 minutes or until the core temperature reaches 52ºC.
- Remove and let rest on a cutting board.
- Serve and enjoy.

Quebec duck

Quote :
Maturation : 14 days
Quantity :1
Provenance : Qc
Race : Mulard
Portion(s) : 2 to 3
Condition : Fresh