How should I thaw and cook Liberty duck breast?

Thaw overnight in the refrigerator, then pat dry. Score the skin, sear skin-side down in a cold pan over medium heat to render the fat, then finish in the oven or flip to cook the meat.

What do the size grades mean?

Each grade is a four-breast pack with an average weight: Extra Small 1.9–2.1 lb, Small 2.2–2.35 lb, Medium 2.40–2.60 lb, Large 2.65–3.00 lb. Pick a grade by how large you want each portion.

Yes. These are skin-on duck breasts, which is what lets you render the fat and crisp the skin.

How many breasts are in a pack?

Four breasts per pack, in every size grade.

Can I refreeze it after thawing?

No. Thaw only what you plan to cook, and keep the rest frozen. Refreezing thawed raw poultry degrades texture and raises food-safety risk.

How does it compare with chicken breast?

Duck breast is darker, fattier and stronger in flavor, with a thick skin layer. It cooks more like steak than like lean chicken breast and is far less forgiving of overcooking.