duck breast slices
Allergens: no allergens declared.
Average nutritional values per 100g:
Energy: 1180 kJ / 284 kcal
Fat: 22.60 g
of which saturated fatty acids: 7.47 g
Carbohydrates: 2.75 g
of which sugars: 0.20 g
Protein: 17.40 g
Salt: 0.14 g
* Indicative values (unprocessed product, exempt from mandatory nutritional declaration). Source: CIQUAL (ANSES) composition tables.
Keep at -18°C before opening. See expiration date on packaging. Do not refreeze after thawing.
Defrost for 12 hours in the refrigerator.
Before cooking, score the skin in a diamond pattern (without cutting into the meat).
Consume only after heat treatment.
N° 052 · MEAT
Duck Breast
2 fillets with skin · ~300g each · intense red meat
Duck breast with skin, ~600g (2 fillets of ~300g). Raw, gluten-free, from Poland.
The skin with the fat slowly melts in the pan, forming a golden, crackling layer under the knife, over the succulent, ruby-red meat. That's all you need for crispy Cantonese duck at home, without roasting a whole duck and without a chef's skill.
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duck breast slices
Allergens: no allergens declared.
Average nutritional values per 100g:
Energy: 1180 kJ / 284 kcal
Fat: 22.60 g
of which saturated fatty acids: 7.47 g
Carbohydrates: 2.75 g
of which sugars: 0.20 g
Protein: 17.40 g
Salt: 0.14 g
* Indicative values (unprocessed product, exempt from mandatory nutritional declaration). Source: CIQUAL (ANSES) composition tables.
Keep at -18°C before opening. See expiration date on packaging. Do not refreeze after thawing.
Defrost for 12 hours in the refrigerator.
Before cooking, score the skin in a diamond pattern (without cutting into the meat).
Consume only after heat treatment.
Crispy duck bao
Crispy duck bao
A bao built on contrast: a fluffy bun, crispy duck skin, cold cucumber and a glaze used sparingly.
Notes
Always start with a cold pan, otherwise the skin burns before the fat renders. Don't slice the duck before it rests and don't fill the bao in advance, because the steam softens the skin.
Crispy Peking-style
Authenticity
Why it's worth it
Duck breast with skin is the most accessible way to achieve crispy Chinese duck at home, without roasting a whole duck. Cooked skin-side down until golden brown, it develops the crispy, glossy crust found in Cantonese restaurants, with the meat remaining pink and succulent. Pack of 2 skin-on fillets, gluten-free, for a main course dinner for two or 3-4 portions served Peking-style, for sharing.
Culinary inspiration
How to enjoy
Score the skin without cutting into the flesh and start the Duck Breast in a cold pan, skin-side down. Cook slowly until the fat renders and the skin is crispy, then flip, check for a minimum of 74°C in the center, and rest the meat. Fill the Bao Buns only upon serving.
Food pairings
Serve them like this
◆ Peking duck with mandarin pancakes, cucumber and spring onion
◆ Honey-hoisin and five-spice glaze
◆ Fluffy bao buns with crispy duck and cucumber
◆ Sautéed noodles with bok choy and oyster sauce
◆ Oolong tea or Asian beer (Tsingtao)
