noun
breast meat (poultry, esp. duck)
Culinary term for the breast meat of poultry, especially duck. Used in cooking contexts.
鴨の抱き身を塩焼きにした。
I grilled the duck breast with salt.
この料理には鶏の抱き身を使います。
This dish uses chicken breast meat.
胸肉 is the general term for breast meat of any bird, while 抱き身 is a more specialized culinary term, often associated with duck.
Compound of 抱き (daki, 'embracing', from 抱く daku) and 身 (mi, 'meat/flesh'), referring to the breast meat that sits against the bird's body.