duck breast
Magret, for example
Duck breast is the meat from the chest of a duck, prized in cooking for its rich flavor and layer of fat beneath the skin.
Unlike chicken breast, it's typically served medium-rare, with the skin scored and rendered until crisp: She seared the duck breast and finished it in the oven.
A staple of French cuisine, often called by its French name, *magret*.
- confitMeat preserved in fat
- crispyBrittle and snapping
- skinBody's outer layer
- searedBurned on the surface
- cast ironBrittle iron-carbon alloy
pink · medium rare · rendered · gamey · foie gras · fine dining · juicy · succulent · rare · sliced · glaze · five spice · hoisin sauce · red wine · orange · cherry · plum · reduction
- meatsbeef, chicken, pork, ham, mutton
- Protein Sourceschicken, beef, eggs, fish, tofu
- banquet foodprime rib, beef tenderloin, filet mignon, roast beef, rack of lamb
- poultry dishesfried chicken, roast chicken, chicken wings, chicken soup, chicken curry
- poultry productschicken, chicken eggs, chicken meat, chicken wings, chicken thighs
- gourmet entreesbeef Wellington, filet mignon, lobster thermidor, rack of lamb, coq au vin
duck breastchicken breast
Fowl's pectoral meat
duck leg · turkey breast · chicken thigh · chicken wing · quail
duck breastchicken breast
Fowl's pectoral meat
turkey breast · tofu · white fish · cod · tilapia
duck, breast, ducks, ducked, ducking, duckling, ducklings, breasts, breasted