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| Code | Packaging | Weight | Packing |
|---|---|---|---|
| 4150060112 | Vacuum-packed | approx 380/480g | x12 |
Maison Rougié
Frozen
Raw duck breast from the South-West
Raw duck breast from the South-West: The excellence of fattened duck
Benefits of this product
– A duck breast subject to the rigorous rules of the IGP South-West specifications
– A duck breast trimmed and individually hand-checked
– Large format for quicker preparation of duck breasts
Formats
Ingredients
Duck breast
Shelf life
DLC - 365 days
Preparation tips
Let thaw for 24h in the refrigerator. Remove the meat from the refrigerator 15 minutes before cooking. Remove the packaging. Score the skin of the duck breast with a smooth, pointed knife, being careful not to cut into the meat.
IN THE PAN (starting cold): place the duck breast skin-side down on medium heat for 6 minutes. Flip the duck breast meat-side down and cook for 3 minutes. Repeat the operation. For quick cooking, slice the duck breast into 1 cm wide slices then sear for 3 minutes on each side.
IN THE OVEN: Preheat the oven to thermostat 6 or 180°C preferably with circulating heat. Place the duck breasts in an ovenproof dish (skin side down in the dish). Bake for 15-20 minutes. Consume thoroughly cooked. You may let the meat rest for added tenderness.
