Halal Boneless Duck Breast Maple Leaf Farms

Halal Boneless Duck Breast

Our Halal Duck Breast offers rich flavor and exceptional tenderness, carefully sourced and prepared to meet halal standards. Raised with care and expertly processed, this premium cut features a succulent texture and a naturally savory profile. It's perfect for gourmet dishes, from pan-seared entrées to refined culinary creations.

Frozen
Ready to Cook
Farm Raised, All Natural, Gluten Free, No Hormones Added
Marinated with up to 10% of a Solution of Water & Sea Salt
12 Packs of 4 Lobes
Ingredients: Boneless Duck Breast, Water, Sea Salt
Allergens: None
Shelf Life: 2 Years Frozen

Full Product Details

All Natural

Farm-Raised

Certified Halal by HTO

Shelf Life: 2 Years Frozen

Minimally Processed

Available: Frozen

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Product Info

Maple Leaf Farms family farm-raised white pekin duck is humanely grown with care in each step of our fully-integrated farm to fork process. We believe it is our responsibility to be as transparent as possible with our farming practices.

DESCRIPTION

Our Halal Duck Breast offers rich flavor and exceptional tenderness, carefully sourced and prepared to meet halal standards. Raised with care and expertly processed, this premium cut features a succulent texture and a naturally savory profile. It's perfect for gourmet dishes, from pan-seared entrées to refined culinary creations.

Frozen
Ready to Cook
Farm Raised, All Natural, Gluten Free, No Hormones Added
Marinated with up to 10% of a Solution of Water & Sea Salt
12 Packs of 4 Lobes
Ingredients: Boneless Duck Breast, Water, Sea Salt
Allergens: None
Shelf Life: 2 Years Frozen

NUTRITION

INGREDIENTS

Duck Breast, Water, and Sea Salt

COOKING TIPS

Use a cool pan – Helps with crispy skin
Score and Render – Helps with rendering fat
Duck Fat Sides – Save rendered duck fat for sides

All Natural Boneless Duck Breast Maple Leaf Farms Retail

Cooking Instructions

If frozen, defrost in refrigerator overnight.
Preheat sauté pan for 3 minutes on medium heat.
Preheat oven to 400°F.
Score skin in 1/4" intervals, being careful not to cut into the meat. Rotate breast and score again, making a crisscross pattern.
Place duck skin side down in sauté pan, cover and cook for 10 minutes. Turn breast over and cook for 2 minutes.
Transfer duck to a metal baking sheet, skin side up.
Place duck in oven for 13 minutes.
Allow to rest for 2 minutes.
Cook until the internal temperature reaches 165°F.