Duck Breast
Default unit: pcs · Less common product
Description
Duck breast, especially from the Gressingham breed, is a meaty, juicy cut often kept skin‑on, offering a robust, slightly sweet flavor. It is best cooked skin‑side down to render fat and finished by searing.
Nutrition
(per 100g)
Calories190
Protein19г
Fat13г
Carbs0г
Vitamins & minerals
Vitamin B12, Niacin (Vitamin B3), Selenium, Iron
How to choose
Look for breasts with deep ruby flesh, firm texture, and skin that is smooth and glossy, without any off‑smell.
How to store
Refrigerate at 0‑2 °C and eat within 2 days, or freeze in a sealed container for up to 3 months.
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