Duck Breast Fillet

Description of Duck Breast Fillet

Firm duck breast fillets. Ducks from the farmyard. This meat is milder in taste and therefore more palatable than wild duck.

Box: Two portions, a total of 300 grams.

The most delicious flavour combinations with Duck Breast Fillet

The classic orange sauce recipe. But also delicious with raspberry sauce, cranberry sauce and port sauce. Duck also goes well with a salad or try duck in a noodle soup.

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100% Duck


Nutritional values

Per 100 Gram.

Energy kcal


Energy kJ




Saturated fat










Preferably thaw one day in advance outside the packaging and in the refrigerator.

8 Minutes on skin side, flip over and 4 minutes on the other side. Wrap in tinfoil and allow to rest on the skin side.

Noodle soup with fried duck breast

4 Servings


  • 2 Duck breast fillets
  • freshly ground pepper
  • 2 cloves garlic, finely chopped
  • 2 litres beef stock
  • 2 tbsp teriyaki sauce
  • 1 tsp five-spice powder
  • 4 star anise
  • 3 cm piece of fresh ginger, peeled, thinly sliced
  • 300g cooked ramen noodles
  • 200g pak choi
  • 2 spring onions
  • 1 chili pepper, seeded
  • 100g carrot strips
  • 1 bunch fresh coriander

Cut crosswise on the skin side of the duck until almost on the meat. Fill the grooves with the chopped garlic and sprinkle with freshly ground pepper. Fry the duck breast fillets on the skin side in a hot frying pan for 10 minutes.

Meanwhile, pour the stock, sauce, ground herbs and star anise in a large saucepan. Bring to a boil, add the ginger to the pan and let the stock simmer for 10 minutes. Turn the fillets over and cook the other side for 2 more minutes.

Dish the cooked noodles into four wide bowls. Cut the pak choi and spring onions into strips and the pepper into rings. Divide this and the carrot and coriander between the bowls.

Cut the duck breast into slices. Pour the hot stock into the bowls and divide the sliced duck over the noodles.

Serve with soy sauce.