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Duck breast is one of my favorite things to cook because it requires your full attention. You can learn so much about cooking simply by cooking duck breasts. Fat renders from solid to liquid under high heat and leaves you with a crisp skin and juicy meat. I recommend using a meat thermometer until you feel confident. This dish reminds me of the crispy duck salads I ate outside of Bangkok. My son is allergic to peanuts so we opted for cashews and it turned out amazing!