Preparing a Whole Breast of Duck

The breasts are the best part of the duck. They are long, thick, meaty and boneless, and can be pan-fried, roasted, grilled or chargrilled whole and carved crosswise into neat, elegant slices to serve. The french word magret is used to describe any duck breast, although it originally only related to Barbary duck. Breasts can be cut from a whole duck (before it is jointed) using a boning knife, or can be bought ready-cut. They are not usually skinned.

1. Trim away the rough edges of skin from the duck breast. Turn the breast on to its skin and trim away the tendon from the flesh with a boning knife.

   

2. Score a diamond pattern in the skin. This makes it more attractive for serving and helps release fat during cooking.