Breast
According to the decree of 18 February 1986 : "The term " breast " is reserved for the muscles of the pectoral mass constituting the fillet, taken from a fattened duck or goose with a view to producing foie gras.
The breast does not include the muscle of the aiguillette and should be presented with the skin and sub-cutaneous fat covering it. The term "breast" must be supplemented by the name of the source animal".
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The flesh is dark red. The meat of the duck breast is thin and low in calories at 190kcal for 100g (without the skin). The fat of the breast contains monounsaturated and polyunsaturated fatty acids considered to be effective against "bad" cholesterol.
Smoked and cut into strips, it enhances salads and is particularly delicious with a raclette or sautéed potatoes.
• How to prepare it...
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Breast
