Cooking duck breast is a snap compared to cooking a whole bird. Just follow our easy directions and you’ll quickly wind up with irresistible crispy skin and perfectly cooked meat.
Duck breasts are sold fresh or frozen in butcher shops and some supermarkets. They come in 2 sizes – boneless double and single breasts. Double breasts weigh in at about 1 to 1 1/2 lbs (500 to 750 g). When you buy these, separate before cooking. Boneless single breasts (called magret de canard) are thicker breasts often from Muscovy or Moulard ducks that are fattened to produce foie gras. They can weigh up to 1 lb (500 g), which will easily serve 2 people.