Duck breast
Anas platyrhynchos domesticus · Poultry
Top 10 pairings
Unlike chicken breast, duck breast is deep-red dark meat, tender enough to cook like a steak and serve pink. A boneless fillet under a thick layer of skin and fat, it stars in dishes from seared magret to Peking duck.
Picking a good onedrag
Fresh-chilled, deep red, firmOff: tacky, slimy, smelling sour
Chilled and cleanEveryday bestNever rinse it (Salmonella, Campylobacter). Pregnant, over 65, a child or low immunity? Cook it through.
Colour of the fleshRed, browner under the lights
Touch the surfaceMoist and clean, still not sticky
SmellMild and clean, faintly gamey
These cues are Duck's, and hold across its cuts; where this one differs, its own page says so.