Duck Breast

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Regular price £12.99

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Description

Indulge in the epitome of luxurious dining with a succulent and fresh duck breast. Savored for its melt-in-your-mouth tenderness and rich, gamey flavor, every bite of this delicacy is a true delight for the senses. Imagine sinking your teeth into a perfectly seared, crispy skin, revealing juicy and tender duck meat, bursting with flavor. Whether paired with a fruity red wine or accompanied by a rich, savory sauce, fresh duck breast is a true delicacy that elevates any meal to the height of luxury. Savor every moment of this delicacy and experience pure decadence with every bite.

Minimum Weight of 500g per pack.

Ingredients Information

Duck.

Nutritional Information

As a guide we recommend that this product provides	Per 100g
Energy	908kj/219kcal
Fat of which saturates	17g 5g
Carbohydrates of which sugars	0.7g 0.5g
Protein	16g
Salt	0.5g

Storage

Duck Breast will be delivered to you fresh and vacuum sealed, keep refrigerated.

Suitable for home freezing for up to 12 months.

Preparation

To cook duck breast, score the skin and place it skin-side down in a cold, dry pan to slowly render the fat and crisp the skin. Once golden brown, flip and sear the other side, then finish in the oven or continue cooking in the pan until desired doneness, typically medium-rare. Let the breast rest for several minutes before slicing at an angle to ensure it stays moist and tender.

Recipe

Smoked Duck Breast Salad with Thai Dressing

Ingredients:

Method:

Pre-heat your oven to 180°C, Fan 160°C, Gas Mark 4 and pat the skin of the duck breast with a kitchen towel to remove excess moisture.
Score the skin of each duck breast with a knife. Season both sides with salt and pepper.
Place the duck breasts skin side down in a hot non-stick pan on a medium heat (without oil) for 5 minutes or until golden brown. Pour off the fat regularly and seal the other side for 1 minute.
Place the duck breasts skin side up on a rack in a roasting tin in the middle of the pre-heated oven. Cook for 15-18 minutes, depending how you like your duck cooked. Whilst the duck is in the oven, continue by preparing the sauce.
Using the duck pan, pour away the fat, leaving 1 tbsp. Finely chop the garlic and ginger, then cook on a medium heat stirring constantly without colouring for 5 minutes.
Add the tamarind purée, oyster sauce, fish sauce and sugar. Cook until dissolved, then stir in the stock to achieve desired consistency and bring to the boil.
When the duck is cooked, rest for 5 minutes before carving.

Note

Great with warm egg noodles or steamed rice.

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