Filet of young Duck (FR)

The duck breast (France) is a piece, prestigious, noble and soft. We can come up with many superlatives, which is why this piece of meat occupies such an important place in French gastronomy.

In short, a great classic.

Take the duck out of its vacuum-packed 1 hour before cooking, then cook in a pan, grill or bbq, skin side down for 10 minutes then meat side for 3 minutes, the duck breast is eaten pink

Packed per piece of at least 300gr.