The duck breast, which corresponds to the most tender part, is a piece of choice.
In its vacuum pack, the meat can be stored 7 days in the fridge.
If the wrapping is open or pierced, the meat can be stored for a maximum of 2 to 3 days, at a temperature between 2°C to 4°C.
To extend the storage time limit, you may use the freezer.
We nevertheless recommend you consume it within 3 months.
Preferably, take the meat out of the freezer 24 hours in advance and let it slowly defrost in the fridge.
Before starting to cook, cut the skin of the duck breast in 2-cm crosswise slits.
Then in a non-stick pan cook the duck breast for 1 minute on each side over high heat, starting on the skin side, repeat the operation twice.
Finish cooking by smothering it over low heat for 10 min.
Remember to take your meat out of the fridge at least 30 min before cooking to avoid thermal shock.