Duck Breasts, Previously Frozen

Our ducks are from a local farm, nestled away in the depths of Devon. Roasted, pan-fried or grilled, duck breast is a real treat. Try with some of our zesty organic oranges for a juicy, jammy duck a l'orange.

Good To Know

Ingredients & Nutritional's

Organic and free-range Duck.

How To Store 

Our Duck breasts are sent on the defrost and will arrive with a 2-day shelf life (including the day of delivery). 

Our Farms & Suppliers

From an organic parent flock of Peking ducks, our ducklings arrive with our lovely farmer, Ross for a first week on the farm cosying up under heat lamps. On the East Devon farm, they then spend another week pottering indoors before they are ready to go wild exploring further afield on the Devon hills. With a fresh pool to splash and bathe in, and straw-filled houses to recline when all the frolicking gets too much, these ducks are a chilled-out bunch. Open fields to roam allow for a totally organic and natural development. The riverbed of the Otter is the perfect backdrop for slow-growing growing plump, well-fed ducks

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.