Duck breast

The breast muscle of a duck with the skin and the fat layer on. Unlike chicken breast it is red meat: it holds much myoglobin and iron, so it is cooked pink, to about 57 °C after the rest. The fat layer under the skin is thick. Render it from a cold pan at low heat before the meat side goes down. A hot start burns the skin over a layer of soft fat. Duck leg is a different ingredient. It has more collagen and needs long cooking. It has its own record as duck leg mince.