Duck Crown - Frozen

Duck crown is a special cut also called "fillets on bone". It includes the two duck breasts attached to the rib cage and upper back.

Packing : 1 piece of 1kg

French Cut : bateau de canard

Thawing Tips :

1. Recommended : place in the fridge 24 hours before cooking
2. Express : place the pack in room temperature water for about 3 hours