- Duck breasts, sometimes called “magrets,” taste somewhat like tender, red meat when roasted.
- Although many people save duck breasts for special occasions, if you find them in your grocer’s meat case or freezer case, they can make a delightful change of pace from standard poultry or beef.
Keep duck breasts in the original packaging from the supermarket. Do not open or tear the cling film at all to preserve the sealed package.
Place the original package into the freezer bag and squeeze out as much air from the bag before closing it. The freezer bag will provide additional insulation around the original packaging of the duck breasts.
Write the date and contents on the outside of the plastic bag with the permanent marker.
Place the duck breasts into the freezer. Store duck breasts in the freezer for up to one month.
Remove the duck breasts from the freezer to thaw them. Take the duck breasts out of the freezer bag and the original package. Place them onto a plate and cover them with a sheet of cling film. Place the frozen meat into the refrigerator, making sure they do not touch any other foods in the refrigerator to prevent cross-contamination. Allow the duck breasts to thaw in the refrigerator for about eight hours and then prepare them.
- Write the date and contents on the outside of the plastic bag with the permanent marker.
- Remove the duck breasts from the freezer to thaw them.
Clean out the body cavity of the duck, removing entrails. Wipe the cavity with a clean cloth and dry it lightly.
Age the duck by hanging it at a temperature of 45F without plucking for three days.
Pluck the feathers by hand after ageing the duck. Remove small feathers by melting paraffin wax in a bucket, submerging the duck beneath the wax and then allowing the wax to harden on the duck. Scrape off the hard wax to remove the feathers.
- Clean out the body cavity of the duck, removing entrails.
- Scrape off the hard wax to remove the feathers.
Cut up the duck before freezing. Use a sharp knife to cut the breasts in half down the centre breastbone and cut them off the carcase.
Wrap the duck breasts in freezer paper and then place the wrapped breasts into a freezer bag. Remove as much air as possible and seal the bag.
Write the date and contents on the bag and store the duck breasts in the freezer for up to six months.
Freeze duck breasts the same day you buy them from the supermarket to ensure that you freeze the freshest duck breasts possible.
Never refreeze duck breasts after thawing them.