Similar in size and shape to a chicken breast, Duck Breasts are usually roasted or seared after rendering off most of the fat. Rendering crisps the skin and also gives more flavor and moisture to the meat. They can also be smoked. Duck breasts are very versatile, pairing well with a wide variety of flavors. Skin on.
Pekin Ducks (aka Long Island Ducklings) are the most common and well-known duck breed and the one most Americans think of when they think of duck meat. Pekin Duck meat tends to have milder flavor than Moulard or Muscovy duck. 100% vegetarian fed. No hormones or antibiotics.
Twelve 2-Breast packs, ~14 lbs total. Origin: Quebec, Canada