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Plate of Berberi duck breast served with roasted seasonal vegetables, chestnuts and a duck infused sauce. Colour, overhead view, horizontal format with some copy space. Shot on location at a restaurant on the island of Moen in Denmark.

Филе утиной грудки гриль со свеклой, мини-кукурузой и шпинатом, жареным шалфеем и апельсином. Традиционная средиземноморская кухня. Выборочная фокусировка, крупный план.

Duck breast with fresh herbs in an iron pan

Roast duck breast fillets with rosemary and thyme

Muscovy duck breast that's been scored in a diamond pattern and roasted until crispy.

duck breast slices with vegetables

Duck Breast slices with Sweet Potato Plate

Raw duck breast pieces garnished with rosemary and orange slices on dark slate background

Pan-fried duck breast, cooked rare, sliced and ready to be served.

Raw poultry

Chinese food: Peking Duck

Slices of fried duck breast on wooden board with vegetable garnish of pickled asparagus and grilled onions

Sliced roasted duck with sauce, served on a plate with cucumber slices.

Raw Duck breast fillet steaks on wooden cutting board with rosemary. Dark wooden background. Top View.

Duck breast with orange sauce

grilled duck breast

Pan-fried duck breast sliced and ready to eat, served with red cabbage with mandarin oranges, caramelised potatoes, (brunede kartofler in Danish) new potatoes, parsnip and carrots chips and a duck-infused sauce.

Sliced cooked duck breast after roasting on plate for serving. Close up.

Grilled tenderloin bull steak with spelt grain, vegetables and smoked onion puree. Slow cooker duck leg confit with mashed potatoes, green herb oil. Grilled salmon with broccoli-pea puree and steamed broccoli. Close-up composition on dark background.

Duck breast fillets with pears and rosemary

Directly above view of duck meal in restaurant

Duck magret confit with chips on wood table

Pan Seared Crispy Duck Breast with a Beet Gastrique, Seared Oyster Mushrooms, Roast Cherry Tomatoes and Broccolini

Grilled duck breast with baked asparagus and fried onions served on wooden cutting board

$Two Berberi duck breasts are being prepared for pan-frying. Duck breasts are not necessarily unhealthy, as they are not as high in saturated fats as other animal products it is an excellent source of iron and protein.\nTo cook your duck breasts season both sides with the salt place the skin side down, in a cold skillet and turn up the heat until the fat starts to sizzle around 5-6 minutes, turn and repeat it, use a meat thermometer to cook it to your preference. Set it aside for around 8-10 minutes before serving.$

raw meat, duck fillet with spices and herbs

Duck breast with gnocchi. Finedine dinner in the restaurant.

raw duck breast meat on cutting board

Roasted Duck Cuisine

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