Duck breast boneless and skinless

Boneless, skinless duck breasts are a highly valued gourmet ingredient in cooking due to their tender texture and intense, distinctive flavor. This meat comes from the upper part of the bird, specifically the breast, and being boneless and skinless, it is ideal for preparing healthy and sophisticated dishes that require a more controlled cooking time and a clean presentation.

The origin of the duck, especially breeds intended for consumption like the Pekin duck or the Mulard duck, dates back to Asia, although its breeding and consumption are widespread in Europe, America, and regions of Latin America, where it is a staple ingredient in both traditional and high-end cuisine.

Regarding its properties, duck breast is an excellent source of high-quality protein, in addition to containing healthy fats, primarily unsaturated, which provide energy and contribute to good cardiovascular function. By removing the skin, which is the fattiest part, a leaner meat is obtained, ideal for those seeking nutritious options without sacrificing flavor.

In different Spanish-speaking countries in Latin America, although "boneless, skinless duck breasts" is the most common term, it can also be referred to simply as "cleaned duck breast" or "duck fillets" in culinary contexts.