Meat · raw

Duck breasts

Also called magret, duck breast fillets

Boneless breast with a thick fat cap (magret); rich and steak-like, scored and pan-roasted pink, served with fruit or plum sauces.

Gluten-freeDairy-free

What can replace it

  • T2 · GoodDuck legs

    Needs slow cooking such as confit or braising; can't be served pink.

  • T2 · GoodVenison

    Lean with no fat cap; sear and serve pink, add fat to the sauce.

  • T3 · In a pinchChicken breasts

    Mild and lean, with no rich fat or rosy meat.

  • T3 · In a pinchGuinea fowl

    Lean and pale; cook through and baste.

Cook with Duck breasts

No recipes use it yet.