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Duck Breast Halves

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What is it?

There are three types of duck breast that you’re likely to find at your market. The white pekin (a.k.a Long Island) duck boasts tender, mild-flavored meat. Muscovy duck breasts tend to be slightly larger and more strongly flavored than white pekin. Moulard ducks, which are a cross between a female pekin and a male muscovy, are mainly raised for their livers (foie gras), but moulard breasts, calledmagrets, are considered a delicacy by those who prize their large size and steak-like eating qualities-and are willing to overlook their occasional tendency to be stringy.

How to prep:

Compared to a chicken breast, duck breasts have quite a bit of fat under their skin. You want to cook it in a way that lets most of the fat render, or melt away, so that you have nice, crisp skin without a layer of uncooked fat. To prep the duck breast for cooking, first trim the excess skin, but leave about 1/4 inch of overhang to offset the shrinkage from cooking. Next score the skin in a diamond pattern (as shown above) to let the fat render and the skin crisp. Spoon away the fat that the duck gives off as it sears.

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