Protein Food
Duck Breast
About This Entry
Duck breast (magret) is scored skin-side down for crisp fat and pink meat — restaurant classic. Richness pairs with Pinot Noir, Barbera, and structured whites with acidity.
Beginner Guide
Start cold in the pan skin-side down to render fat slowly. Rest and slice thin; meat should be pink, not gray.
Common Culinary Uses
- pan seared
FAQ
- What is Duck Breast?
- Start cold in the pan skin-side down to render fat slowly.
- How should Duck Breast be cooked for best results?
- Cook to safe internal temperature for poultry; render duck and goose fat slowly. Rest before carving or serving.
At a Glance
Group
Poultry
Classification
Animal Protein Foods
Species
duck
Scientific name
Anas platyrhynchos domesticus
Scientific Classification
- Display name
- Duck Breast
- Classification
- Animal Protein Foods
- Group
- Poultry
- Scientific name
- Anas platyrhynchos domesticus
- Species
- duck
Taxonomy
- Cut type
- steak
- Anatomical cut
- breast
- Bone state
- boneless
- Processing state
- fresh
- Fat content
- rich
- Primary cooking methods
- pan sear, grill
- Recommended doneness
- medium rare, medium