Honey and Balsamic Vinegar Duck Breast
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14 days in the refrigerator
duck breast (EU origin), marinade (salt, dextrose, spices and aromatic plants, flavourings). water, honey (3%), olive oil, balsamic vinegar (1.5%)
Energy 1173 kJ, 282 kcal, Fat 24g of which saturated fatty acids 8,0g, Carbohydrates 0,5g of which sugars 0,5g, Protein 17g, Salt 0,76g
The duck breast, an exceptional meat
A great classic of French gastronomy, the duck breast is a prestigious piece of meat, perfect for an everyday meal or for a festive menu. We appreciate its tender and tasty meat. Ideal in all seasons, the duck breast can be eaten in spring/summer on the barbecue or grill, but also in autumn/winter in the pan, in the oven, in fondue or a la plancha.
A tender and tasty duck breast, no matter how it is cooked
We are committed to offering you quality meat that melts in the mouth. To achieve this, our chefs use the barratage method. The duck breasts are placed in a rotating machine equipped with notches. As the meat rotates, it presses against the notches, thus relaxing the muscle fibres. For a perfect presentation, our Chefs trim each duck breast by removing the excess fat around the breast and by removing the sinews from the meaty part.
A duck breast already marinated in honey and balsamic vinegar
To optimise your time, this duck breast is already marinated for several hours in a mixture of honey and balsamic vinegar. A tasty recipe, with a sweet and salty mixture that enhances the taste of the duck breast.
All you have to do is cook it according to the desired cooking method. This makes it possible to eat healthily without spending too much time cooking. An express recipe, ideal for your weekday meal but also for your festive menus.
Questions / Answers
Regardless of the type of cooking you choose (rare, pink or well done), it is necessary to first cut the skin by forming crosses with the tip of your knife without going as far as the flesh.
Several cooking methods are available, see our duck breast product sheet
You can accompany your duck with some crunchy vegetables, rice, fresh pasta, chips or pommes dauphines.
Duck breast is a powerful meat, so it should be accompanied by a wine that can match this power. We recommend a Pinot Gris or Noir from Alsace.