Any hints where to find Muscovy Duck Breasts (with skin, maybe also called Barbarie/Barbary duck) for cooking, can be either frozen or fresh? In the supermarkets I looked I didn’t find them, and I didn’t se anything like a butcher here yet ^^
One of the traditional markets?
I saw a halal butcher here, but I don’t think they have duck :eh:
I highly doubt that they have that kind of duck here though.
Maybe you can ask one of those places that sells roasted duck if you can buy a couple of breasts from them 
Hmmm that would be a pity. I saw it on the menu of some restaurant here, but forgot where… also I was under the impression that this duck is actually from China/Asia originally 
Well, I’ll do some more research, and if I find it, post back here 
Where can I find some Muscovy breasts? Preferably with skin. And does not look like a Barbie.
you need to get to Moscow, Quentin.
Thanks for these useful hints :s
anyway, it seems Jason’s Supermarket in 101/B1 floor has frozen duck breasts, going to check them out right now 
They do have them, but they are frequently sold out. Like yesterday 
Actually I start doubting they ever have them. Have been there about 6 times now, always sold out. Damn, I’d really stock up on that stuff if I could get it ^^
Here is a source that you might want to check out.
Mayfull Foods
They are a major frozen meat importer with a hugh warehouse next to Carrefour in Neihu, with a tiny retail section. Their merchandises are generally high quality, and high price. I buy lamb chops from them for my little boy. You can also order custom items. I did once, and think that I got ripped off.
Duck breast from Palmex of Canada:
加拿大進口鴨胸 G10-00100-
NT180 a pack. Unfortunately, no picture, no details, not even a mention of weight per pack. Just have to check it out personally.
Thanks a lot! I will definitely give this a try…
In case this is realy NT$180 a pack (=one breast, or maybe even two) that would be incredibly cheap, compared with Germany
But unfortunately the link says for me “NT850”… 
[quote]In case this is realy NT$180 a pack (=one breast, or maybe even two) that would be incredibly cheap, compared with Germany
But unfortunately the link says for me “NT850”… [/quote]
Oooops! 
Sorry for my typo.
They are selling lamb shoulder chop for $500/kg.
It is advertised at $590/kg in Carrefour’s current DM.
Mayfull also got cubed lamb for $250/kg.
Pondering if I should get some of both for a Chinese style lamb hotpot. :lick:
Greeeeeat! I see some wonderful Serbian Lamb Pilav for me & my friends already Only need to find roasted bell pepper here…
Got it, thanks a lot for the hint! The price is per kg, the packages are one breast each, around 400g
That sounds more reasonable.
I was there Saturday noon. Picked up 4Kg of cubed lamb and over 2Kg of lamb shoulder chops. Had a couple friends over for a lambfest on Sunday.
By the way. If anyone else is interested in buying this duck breast from Mayfull, don’t go on Sunday. This is not a popular item that they stock in the retail section. On Sunday, there rest of the facility is locked up. While I was there, they could not show me this duck breast, either. Simply because all the people back there were on lunch break.
One more tip.
If you don’t dare to drive in Taiwan, like me.
Bus 204 is convenient to get there. Get off when you see Carrefour, just a three minutes walk to Mayfull.
Greeeeeat! I see some wonderful Serbian Lamb Pilav for me & my friends already Only need to find roasted bell pepper here…[/quote]
All you need for that is a pair of tongs and a big ziploc bag. Dump the pepper directly on the burner of your stove and turn it occasionally with the tongs until the skin’s completely blackened. Shove it in the bag for 5 minutes and then take it out and simply rub it under a slow-running tap with your fingers and the skin will come right off. If you want to keep it, slice it in half take out the seeds and stick it in a jar. Cover with olive oil. Done.
By the way, if anyone wants a quite easy way to prepare these duck breasts, here are my favourites:
-
BBQ: Especially good if the breasts are not so thick. Prepare the breast by cutting the skin in a diamond pattern. To season it just use Salt/Pepper/dried Coriander(Cilantro).
Alternatively marinate in soy sauce. To BBQ it, use some kind of aluminum foil vessle below it, because the skin will lose lots of fat,resulting in a big fire if it goes all to the burning coals below…
The final result may look something like this:
-
Duck Breast with Orange/Red Wine Sauce (2 ppl)
2 pcs. Duck Breast (~ 200 g each, or use one @ 400g and share for 2 people),
Dried Coriander (Cilantro) or Marjoram
Salt
Freshly ground black pepper
2 Oranges
3 Tablespoons water
100 ml Red Wine (strong & fruity, for example “Yellow Tail” brand merlot)
½ Teaspoon Vinegar (Aceto Balsamico)
½ Teaspoon Lemon Juice
1 Teaspoon Brown Sugar
Wash the duck breast(s), dry them with kitchen roll, and cut the skin in a diamond pattern, as shown in the pics above. Season with salt, pepper and coriander or marjoram. Heat up a non-stick pan and fry the breasts, first with the skin side down. Don’t use too much heat, the breasts take a fair while (8-12 min per side), and we don’t want them blackened ^^
Press one orance to get the juice, and cut the other to filets (cut away the skin, then cut out each of the slices).
Once the duck breast is ready (should be still quite bloody inside, check by cutting it a bit) get it out, wrap in aluminium foil, and store in a warm place (or cover with something like a blanket).
Now remove the duck fat from the pan (makes a great spread on bread by the way), leave in as much as you dare with regards to your diet 
Put the red wine, water, vinegar, lemon juice and orange juice in the pan, and cook it a bit, so that the fried stuff that still is in the pan gives some taste to the sauce Add the sugar, and some salt, pepper and coriander or marjoram. If you want a thicker sauce, use ie cold butter (or starch) to thicken a bit.
Cut the duck breast into ~5mm thick slices, put the slices and the orange fillets into the sauce, and serve with rice or noodles.
Sorry for the strange pic, normally it looks way more yummie
