Raw duck breast, marinated in rosemary, basil and olive oil

  • Storage: 14 days at a temperature of 0° to +4°C
  • Serves: 1 piece


Inspired by some of the great culinary trends (aromatic herbs, paprika, olive and hazelnut oil, balsamic vinegar…), Feyel's Chefs have applied all their know-how to creating these tasty and original breast fillet recipes: the breast fillets are carefully selected, then marinated for 48 hours. The tenderness of the meat is enhanced by marinating and the taste is sublimated with subtle flavours from the marinade.
Barbecued or pan-fried and served with a salad, these breast fillets are ideal for the summer season

Chef's tips

Make a crisscross pattern in the skin of the breast with a knife. Pan-fry the breast for 7 minutes on each side, starting with the skin side. There is no need to add any seasoning. Wait 5 minutes after cooking before slicing the breast, it will be all the more tender. Serve with vegetables or a salad.

How to best enjoy our products

The official Foie Gras magazine.
Foie Gras production channels, golden rules for savouring Foie Gras, recipes by leading chefs...

Information on the production of web-footed birds for foie gras from the National federation of foie gras producers

Discover a selection of the best Alsatian wines

Regional association of food industries with a 100 member companies in the food production and processing industry

9 Alsatian have joined together to fly the flag for Alsatian gastronomy, tradition and conviviality