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Of the poultry selection available to us, duck breast seems to be one of the more refined options. Peking duck is a fancier menu item you'd find at a Chinese restaurant, with its characteristic amber-colored shine encasing tender meat; confit de canard is a classic French dish where the whole duck is slow-cooked in its own fat. Duck is a delicacy, and it requires a bit more time and attention than your average chicken breast to be brought to its fullest potential.
Read More: https://www.tastingtable.com/1119419/why-you-should-always-refrigerate-duck-breast-before-cooking/