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Dijon mustard & honey seasoned boneless duck breast

  • Cooking: 20 minutes
poitrine de canard moutarde dijon et miel
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Our duck breasts are seasoned with Dijon mustard, honey and carefully selected blend of spices that make the meat especially tender and uniquely flavourful.

Ingredients

Boneless duck breast ● Water ● Sugar ● Spices [mustard] ● Honey powder ● Salt ● Sodium phosphate ● Onion powder ● Garlic powder ● Dijon mustard powder ● Artificial flavour.

Please always check the package for the most current information.

 

Preparation

Thaw in refrigerator overnight. For optimal results, use a sharp knife to cut incisions through the skin in a checkerboard pattern every 2 cm (3 / 4 inches), without cutting into the meat. This will facilitate fat rendering and cooking breast evenly. For crisper skin, remove excess fat while cooking.

In the pan

Cooking:

Duck breast should be pan-seared or cooked on the BBQ.  Duck meat is at its best when served pink, with an internal temperature of 65 °C (150 °F).

Cooking: 20 minutes

  • Place breast skin side down in a hot pan over medium-high heat. Sear for 3 to 4 minutes.
  • Reduce heat to medium and cook 6 to 7 minutes or until most of the skin fat has rendered out and the skin color is caramel brown. Turn breast once and finish cooking 5 to 6 minutes.
  • Remove from pan and let stand 3 to 4 minutes before slicing, wrapped in aluminum foil. This allows the meat fibres to relax, making for a juicier and more tender product.

BBQ

Cooking:

Duck breast should be pan-seared or cooked on the BBQ.  Duck meat is at its best when served pink, with an internal temperature of 65 °C (150 °F).

Cooking: 15 minutes

  • Preheat the barbecue by turning on only one burner at maximum heat.
  • Grill the duck breast on direct heat (open burner side), skin side down, for 2 minutes, turning once.
  • Continue cooking on indirect heat, with closed cover, skin side down, for 8 to 10 minutes.
  • Finish cooking on direct heat with open cover, meat side down, for approximately 2 to 4 minutes.
  • Remove breast from the grill and let rest 3 to 4 minutes before slicing, wrapped in aluminum foil. This allows the meat fibres to relax, making for a juicier and more tender product.

Tips and tricks

Suitable for any occasion, duck is a sure-fire hit for a quick meal, brunch or to create a sensation. And it’s always juicy!

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