Duck breast halves, boneless and skinless

Boneless, skinless duck breast halves are clean and boneless portions of duck breast, carefully removed from the skin to reduce visible fat and lower its caloric content. This cut is highly valued in gastronomy for its tender texture and intense flavor, with a slightly sweet note and a characteristic aroma that sets it apart from other meats.

Origin: The duck is a domesticated bird that has been raised since ancient times in various parts of the world, especially in Asia and Europe. Traditionally, duck breast is consumed in many cuisines, being fundamental in iconic dishes such as Peking Duck in China or French preparations like magret de canard.

Properties: Duck breast is an excellent source of high-quality protein, iron, and B vitamins, especially B12, which promote the formation of red blood cells and the proper functioning of the nervous system. Being skinless, its fat content is significantly reduced, while maintaining a deep and juicy flavor. It is recommended for those seeking a nutritious, tasty option with less saturated fat compared to the traditional skin-on cut.

Synonyms in Latin American Spanish: Some synonyms for this ingredient or similar ones in different countries include filete de pechuga de pato, pechuga de pato deshuesada, mitades de pechuga de pato sin piel, or simply pechuga sin hueso. The terminology may vary, but it always refers to the clean, ready-to-cook portion of the duck breast.