Duck Breasts, Free Range, (450g avg)

£9.49

Duck breasts are roughly the same size as chicken breasts, darker in colour and with a richer flavour. They’re best pan-fried, stir fried or grilled. Brill when matched with citrussy sauces.

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Producer

Peter and Sue Coleman, and their son James, rear our free range ducks at Merrifield Farm in the beautiful Devonshire countryside. They have a real passion for the welfare of the birds, and James has even built them a lido. Well, really it’s special outdoor baths to make sure they can wash their faces without getting everything covered in mud. As they’re fed a GM free diet, that’s also free of antibiotics or growth promoters, the ducks can grow slowly and so give a better flavour.

Storage & prep

Heat a frying pan until hot, then add the duck breasts to the pan, skin-side down. Cook for 3-4 minutes on one side, pressing down with the back of a spoon to force all the fat out. Turn the breasts over and cook for 3-4 minutes on the other side until slightly firm and thoroughly cooked.To stir fry duck breasts, heat 1 tbsp oil in a frying pan, add the strips of duck meat and cook over a high heat for 2-3 minutes or until tender and thoroughly cooked. Duck should be kept at a very cool temperature, wrapped and kept away from other foods. It can be frozen, but should be thoroughly defrosted at the bottom of the fridge, below and away from other foods, before cooking.

Duck Breasts, Free Range, (450g avg)

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