Duck breast has a bold flavour, with rich flesh that can be served pink. While duck is known - and, indeed, loved - for being a rich, fatty meat, for the most part it is the skin of the duck which holds a lot of the fat. A skinless duck breast fillet is lower in both calories and fat than a chicken breast in addition to being rich in protein and iron, so don’t shy away from incorporating duck into more health-conscious recipes.
Make the most of this now widely available cut with our collection of duck breast recipes, including Tom Aikens' super summery Duck breast salad, Josh Eggleton's Duck breast with chicory and potato dauphinoise and a warming Massaman duck curry by Matthew Tomkinson. For a showstopper dinner dish try Agnar Sverrisson's Duck confit recipe, which marries flavours of fig and fennel along with a rich, glossy duck sauce.