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| Code | Packaging | Weight | Packing |
|---|---|---|---|
| 3123070204 | Vacuum-packed | approx 350/400g | x4 |
| 3004890112 | Vacuum-packed | approx 280/400g | x12 |
| 3123270112 | Vacuum-packed | approx 380/480g | x12 |
Maison Rougié
Fresh
6 raw duck breasts
6 fresh raw duck breasts at a competitive price, ideal for establishments with a high number of covers.
Benefits of this product
– Duck breasts are trimmed and individually hand-checked.
– Large format for quick preparation of duck breasts.
Formats
Ingredients
Raw duck breast
Shelf life
DLC - 15 days
Preparation tips
Take the meat out of the refrigerator 15 minutes before cooking. Remove the packaging. Score the skin of the duck breast with a smooth, sharp knife, being careful not to cut into the meat.
IN THE PAN (cold start): place the duck breast skin-side down over medium heat for 6 minutes. Turn the duck breast meat-side down and cook for 3 minutes. Repeat the process. For quick cooking, slice the duck breast into 1 cm wide slices and then sear for 3 minutes on each side.
IN THE OVEN: Preheat the oven to thermostat 6 or 180°C with a fan if possible. Place the duck breasts in an ovenproof dish (skin-side down). Bake for 15 to 20 minutes. Consume fully cooked.
Recommended for seared or slow oven cooking.
You can let the meat rest for more tenderness.
