Duck Couscous with Maple Leaf Farms Boneless Duck Breast Filets - To serve: slice the duck breast across the grain into medallions. On each of the four dinner plates place a helping of couscous topped with 4- 5 pieces of duck breast. Sprinkle with pine nuts and fresh ground pepper.
Smoked Duck and Cherry Pressed Sandwich 1/3 cup Bing cherries, pitted and halved 1 teaspoon sherry vinegar Kosher salt Freshly ground black pepper 1/3 cup baby arugula leaves, rinsed, dried well, and torn into bite-size pieces 1 teaspoon olive oil 1 (6-inch) sweet French roll 2 ounces smoked duck breast, thinly sliced 1 ounce sweet blue cheese, such as Gorgonzola dolce
Cooking duck breasts properly requires a little more attention and time, but it's well worth the effort. After all, a thick, crispy layer of duck skin over juicy, dark breast meat is arguably one the best things ever. The trick is to render out some of the fat in the skin, without overcooking the meat itself. Here's how to get that perfectly-roasted and mouthwatering duck breast over and over again.