The breast of a poultry bird, such as a chicken, duck, or turkey, is sourced from the front-most breast section and is comprised of lean white meat. It is mild in flavour but prone to drying out when cooked improperly. Therefore, it’s best to cook breast meat with extra care to retain moisture. Some methods to try to include dry poaching, searing the skin before roasting, and allowing the meat to rest before slicing and serving.
