Joe Jurgielewicz & Son

Boneless Duck Breast

1 breast | 14oz
$15.99
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Chop Standards

  • Humane Handling
  • Clean Label Ingredients
  • Craft Butchery
  • Traceable
  • Family Owned
  • No Antibiotics or Hormones
  • From the US

Why You'll Love It

Hand-cut by skilled butchers, these all-natural boneless duck breasts are the meatiest, most versatile cut of the duck. Rich yet balanced, they’re a standout alternative to steak, chicken, or lamb—elegant enough for a dinner party, simple enough for a weeknight cook.

Raised humanely on family farms, the ducks are fed a corn- and soybean-based diet with no antibiotics or added hormones, resulting in clean flavor and consistently tender meat. The skin renders beautifully when cooked properly, delivering crisp texture and deep, savory richness.

Ideal for pan-searing, broiling, or baking.

Size: 14oz

Specifications
  • Ingredients
    Duck
  • Allergens
    • None
  • Country of Origin
    USA
  • Condition
    • Frozen
  • Cut
    • Breasts
  • Breed
    Pekin Duck
  • Establishment #
    P-7875A Leesport, PA

How to Cook
  • Pan frying
  • Baking

COOKING INSTRUCTIONS
Duck breast can be pan-seared or cooked on the BBQ. Duck meat is at its best when medium rare to medium, with an internal temperature of 150°F (66°C).

1. Thaw duck breast in refrigerator.
2. Split duck breast into two separate lobes.
3. Score fat with a knife in a diamond pattern shallow enough as not to puncture duck meat.
4. Season duck breast with sea salt and black pepper.
5. Place duck breast skin side down in a cold pan (not hot pan, so you can render the fat) and cook on medium heat for 10–14 minutes. Remove rendered fat out of pan as needed and check to make sure duck breast is not burning.
6. Flip duck breast to meat side down for 1–2 minutes.
7. Remove duck breast from pan and place on a hot baking sheet into a preheated oven at 350°F (176.6°C) skin side up for 5–8 minutes.
8. Remove duck breast from oven and let rest under aluminum foil for at least five minutes. Remember duck breast can be consumed medium rare. The USDA does recommend for safety that poultry be cooked to an internal temperature of 165°F (74°C).
9. Slice duck breast and enjoy our tasty Jurgielewicz Duck.

Diets & Lifestyles
  • Paleo
  • Keto
  • High protein
  • Gluten-free

Nutritional Facts

Serving Size 3 roasted oz (84g)
Servings Per Container varied

Amount Per Serving
Calories 170 Calories from Fat 80
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2.5g 12%
Cholesterol 115mg 38%
Sodium 70mg 3%
Total Carbohydrate 0g 0%
Protein 21g

Iron 15%

About Joe Jurgielewicz & Son

Joe Jurgielewicz & Son is one of the most respected duck producers in the U.S., family-owned and operated for generations in Pennsylvania. Their ducks are humanely raised with an unwavering focus on animal welfare, quality feed, and careful handling—because better care leads to better flavor.

Every bird is raised without shortcuts, resulting in duck that’s deeply flavorful, tender, and consistently exceptional. From whole birds to carefully portioned cuts, Jurgielewicz ducks are trusted by chefs who care as much about sourcing as they do about taste.

At Chop Box, we partner with producers like Joe Jurgielewicz & Son because they prove that doing things the right way isn’t just better for the animal—it’s better on the plate.

Learn More

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How to Defrost

  • Cook Now

    Thin cuts and small portions can be cooked straight from frozen — no thawing needed.

  • Quick Thaw (<30 min)

    Keep sealed and place in cold water, changing every 30 minutes until thawed.

  • Larger Cuts (1–2 hours)

    Use the cold water method for roasts or bigger pieces to thaw safely and faster.

  • Best Results

    Thaw in the refrigerator 24–48 hours ahead for the best texture and flavor.