Smoked Duck Breast

Culver Duck humanely raises White Pekin ducks in Indiana. They cook the duck so it's ready to eat right out of the package—but better still if it's heated for an easy, delectable dinner.

Smoked over hardwood, this boneless duck breast takes on a whisper of the smoky flavor without overpowering the richness of the meat. For maximum deliciousness, score the fat in a criss-cross style then heat the breast in a pan, meat side first. Within minutes you’ll create a meal good enough for any bistro in France. And you didn’t even have to go to culinary school.

Each seven-ounce breast is big enough to serve 1-2 eaters, depending on what else you're serving and how hungry you are.