Organic Fresh Duck Breasts

Our tender organic skin-on duck breasts can be roasted to perfection for juicy meat with crispy skin.  Our organic ducks are raised with the highest of welfare standards in natural habitats, which results in a rich, flavoursome meat. perfect for a hearty supper or for fine dining at home.

Available for delivery between 25th - 3rd March.  

Good To Know

Ingredients & Nutritional's

Organic and free-range Duck.

Nutritional values per 100g

Calories: 250 kcal / 1045 kJ
Fat: 20g
(of which Saturates 7g)
Carbohydrates: 0g
(of which Sugars 0g)
Fibre 0g
Protein: 18g
Salt: 0.15g

How To Store 

Our Fresh Duck Breasts are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 3-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

How To Cook  

We recommend: 

Pan-Seared Duck Breast with Cherry Sauce

Ingredients:

• 2 duck breasts (skin-on)
• Salt and black pepper (to taste)
• 1 cup fresh or frozen cherries (pitted, or use cherry preserves)
• 1/2 cup chicken or duck stock
• 1-2 tbsp balsamic vinegar (optional, for added flavour)
• 1 tbsp honey (optional, for sweetness)
• 1 tsp fresh thyme or rosemary (optional)
• 1 tbsp butter (for finishing the sauce)

Instructions:

1. Prepare the Duck Breast:

• Score the skin: Using a sharp knife, score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. This will help render the fat and make the skin crispy.
• Season: Pat the duck breasts dry with paper towels and season generously with salt and pepper on both sides.

2. Sear the Duck:

• Heat a pan: Place a cold, dry skillet over medium heat. This allows the fat to render slowly.
• Place duck in the pan: Place the duck breasts skin-side down in the pan. Cook for about 6-8 minutes without moving them, allowing the fat to render out and the skin to become crispy.
• Flip the duck: Once the skin is golden brown and crispy, flip the breasts over and cook for another 3-5 minutes (for medium-rare) or until the internal temperature reaches 54-57°C (130-135°F). Adjust the cooking time depending on your preferred doneness.
• Rest the duck: Remove the duck breasts from the pan and let them rest for 5-10 minutes on a cutting board. This helps the juices redistribute.

3. Make the Cherry Sauce:

• Remove excess fat: Pour off excess duck fat from the pan, leaving about 1 tablespoon. (You can save the rendered fat for other cooking).
• Add cherries: Add the cherries (fresh or frozen) to the pan and cook over medium heat for 2-3 minutes until they start to soften.
• Add stock and vinegar: Pour in the chicken or duck stock and balsamic vinegar (if using). Bring to a simmer and cook for about 5 minutes, allowing the sauce to reduce and thicken slightly.
• Add honey and herbs: If desired, stir in the honey and fresh thyme or rosemary. Cook for another minute.
• Finish with butter: Remove the pan from the heat and stir in 1 tablespoon of butter to give the sauce a rich finish.

4. Serve:

• Slice the duck: After resting, slice the duck breasts against the grain into thin strips.
• Plate and drizzle: Serve the sliced duck breast on plates, drizzled with the cherry sauce. You can pair this dish with sides like mashed potatoes, roasted vegetables, or a simple salad.