Richly flavored boneless duck breast is well loved and considered a gourmet dish by many. Boneless duck breast captures the delicious flavor of the duck while remaining a healthy choice.
Boneless duck breast and ducks in general have long been valued for their flavor and nutrition. Ducks have been raised for food purposes for over 4000 years. Boneless duck breast and other parts of the duck are currently popular all over the world, particularly in Asian countries. The boneless duck breast and leg meat are also popular with dieters because of their low fat content.
Boneless duck breast, also known as magret, usually comes from the Moulard duck, which is a cross between Peking and Muscovy ducks. While duck is known for its rich flavor, it also has high fat content. However, while there is a thick layer of fat beneath the skin, the duck meat has very little fat. This makes a skinless, boneless duck breast a good choice for a low-fat meal.
Many people refrain from purchasing boneless duck breast because they don't know how to prepare it. However, boneless duck breast can be cooked very much like any other meat. Boneless duck breast tastes best when it is cooked to medium rare. Cooking beyond this point changes the texture of the boneless duck breast and causes it to lose flavor.
Because ducks are flying birds, boneless duck breast meat is dark. A chicken, for example, does not fly, so its breast muscles go largely unused and its well used leg muscles contain the dark meat. A duck, however, uses both its leg and breast muscles, so legs as well as boneless duck breast will contain dark meat.
Raw boneless duck breast can be wrapped and kept in the refrigerator for up to two days, and cooked boneless duck breast can be refrigerated for three days. For longer storage, boneless duck breast should be wrapped in a freezer bag and frozen for up to three months. To thaw, do not leave the boneless duck breast lying on the counter at room temperature. Instead, thaw the boneless duck breast in the refrigerator or in the microwave.