We sell our Frozen Duck Breasts in packs of 2 and packs of 4
Our Fresh Duck Breasts come in small (2-2.5lbs) or large packs of 4 (2.75-3.25lbs)
Trim off the loose skin and fat. Make a dry rub of your favorite spices or make a Liberty Ducks "Love Rub". Score the skin with a few cross hatches, just skin deep, and rub with spices all over the duck breasts. Fry skin side down to crisp in a heavy pan to render the fat and crisp the skin. At this point, you can set aside the duck for up to an hour or refrigerate to finish cooking later.
To finish cooking, place breasts (skin side up) in a preheated 500 degree oven or in preheated pan for 4 or 5 minutes. The internal temperature should be 165F. We suggest serving Liberty Duck Breasts medium rare. Let rest 5 minutes, then serve.
Peking duck Breast by Omnivores Cookbook
Jen's Favorite Weeknight Dinner:
Liberty Duck breast rice bowl
For the duck:
1. Score the skin in a cross hatch pattern. This helps it render efficiently on the man
2. Season meat and skin side with five spice and salt
3. Start a pan cold, put the meat on skin side down, then turn to medium heat
4. Render the meat side for about 10-15 minutes, till the skin is crispy
5. Dump out some of the fat rendered
6. Put the duck back in the pan, meat side down, cook about 5-7 minutes med heat - like a nice steak
7. Slice and serve!
For the bowl:
1. Cook rice in your preferred method, we like using our Instant Pot and it's rice setting, but everyone has a different method
2. Sides! We always have kimchi, nori, and sesame oil and seeds on hand. We always add a vegetable too, this dinner's included cabbage sauteed in oil, with soy sauce and rice vinegar. But you can also add:
- avocado - fried egg - sauteed mushrooms - pickled veggies - raw radish - cilantro - green onion - etc!
3. Plate beautifully, but eat messily. My preferred method is to just mix it all up together.