Duck breast

has anyone found duck breast anywhere that does not cost a fortune - the frozen ones in Olivers are $120 each and have skins on - which means half of it is skin and fat in the first place! Many thanks for any tips!

I am looking for same thing. But skin on is good, isn't it? I always pan fry the breast whole, skin-side down (but don't move the meat about) then drain off and blot the fat, fry the other side then finish off in oven for 15 mins followed by ten minutes resting (the meat, that is) wrapped in tin-foil and a tea-towel. Never get fatty meat_

Speaking from a Professional point of view, its good to cook with quality Duck Breast - and from past experiences, you can find this "ROUGIE" brand in Citi-Super - in the fresh meat section, but they will be individually packed from France. So far, this brand are very popular and prefer by most professional Chefs. Yes, their skin is on but there might be some left out feathers that you need to pull out. Skin is definitely good, you want to check and make sure that the skin is clean and pull out any extra left over pores or anything sticks out. Then you want to SCORE the skin (which is a slight cut on the skins to make crosses - this will let the fat of the skin out while cooking). The important key about cooking the duck breast is do not put any oil, cuz the skin of the duck breast will have oil come out while you cook it. Seared the skin side down until its crispy, pour off the extra fat - then in the oven until the cooking meat temperature that you desire ... If you want a special taste - you can marinate the duck breasts with the Chinese Five Spice - use very little is good enough - because its really strong taste ...