How do I cook a boneless duck breast?

Score the skin in a crosshatch without cutting into the meat, then start it skin-side down in a cold pan over low heat to render the fat. Raise the heat to crisp the skin, turn it, and finish to medium-rare. Rest it before slicing.

Is it already marinated?

Yes. The breast is lightly marinated to keep it tender and make cooking more consistent. Season lightly and taste before adding much salt.

Is duck breast fatty or lean?

The meat is lean, closer to chicken than beef. Most of the fat sits in the skin layer, and rendering it out leaves crisp skin and a small amount of fat in the pan.

Can I refreeze it after delivery?

It ships chilled with an ice pack and may thaw slightly in transit. It is safe to refreeze once thawed, though texture is best if you cook it fresh.

What can I make with one 5 oz breast?

It works sliced over salad, in pasta or a sandwich, or as a small main with a pan sauce. For a larger appetite, plan on more than one breast per person.