Duck, Skin on Breast, 2 in a 440-480g per pack

£13.35

Out of stock

SKU: MDUBRFP54 Categories: , , ,
About Product
What's it like? Indulge in succulent, tender duck breast with impeccably crisp and golden skin, adding a delightful burst of flavour and texture to your culinary creations.
  • Our duck meat is sourced directly from the EU
  • Skin on
  • Includes 2 x duck skin on breasts in a 580g pack

Why not try:

  • Duck Breast with Blackberry Sauce: Pan-sear the skin-on duck breasts until the skin is crispy and golden. Remove them from the pan and let them rest. Make a sauce by sautéing shallots and garlic in the same pan, then add blackberries, a splash of red wine, and a drizzle of honey. Simmer until the sauce thickens. Slice the duck breasts and serve with the blackberry sauce, accompanied by roasted potatoes and steamed vegetables.
  • Duck Breast with Orange Glaze: Score the skin of the duck breasts and season them with salt and pepper. Pan-sear the duck breasts, skin side down, until the skin is crispy and the fat has rendered. Flip the breasts and continue cooking until cooked to your liking. Simmer orange juice, zest, honey, and a touch of soy sauce in a separate saucepan until it reduces into a glaze. Serve the sliced duck breasts with the orange glaze, accompanied by wild rice and sautéed greens.
  • Duck Breast Salad with Raspberry Vinaigrette: Slice the pan-seared duck breasts, cooked to medium-rare, and let them cool slightly. Toss mixed salad greens with fresh raspberries, toasted pecans, and crumbled goat cheese. Drizzle with a homemade raspberry vinaigrette made with raspberry vinegar, olive oil, Dijon mustard, and a touch of honey. Arrange the sliced duck breasts on top of the salad for a refreshing and elegant meal.
  • Duck Breast Stir-Fry: Slice the pan-seared duck breasts into thin strips. Stir-fry them in a hot wok with various colourful vegetables like bell peppers, sugar snap peas, carrots, and broccoli. Add a sauce made with soy sauce, ginger, garlic, and a splash of sesame oil. Serve the flavorful stir-fry over steamed jasmine rice or noodles.
  • Duck Breast with Port Wine Sauce: Pan-sear the duck breasts until the skin is crispy. Remove them from the pan and let them rest. In the same pan, deglaze with port wine and let it reduce. Stir in a bit of chicken stock and simmer until the sauce thickens. Slice the duck breasts and serve with the port wine sauce with mashed potatoes and sautéed asparagus.
Nutritional Information
VALUES OF COOKED PRODUCT PRODUCT (PER 100G)
Energy (kJ) 949
Energy (kcal) 226
Fat (g) 16.9
of which Saturates (g) 5.1
Carbohydrates (g) 2.0
of which Sugars (g) 0.3
Fibre (g) 0
Protein (g) 17.2
Salt (g) 1.8
Cooking Instructions

For best results, pan fry from defrost. The following instructions are guidelines only. Ensure that the product is thoroughly cooked before serving.

Do NOT refreeze after defrosting.

PAN FRY

  • Defrost in a refrigerator for 12 hours
  • Remove from all packaging before cooking.
  • Allow breasts to rest at room temperature for 10 minutes before cooking.
  • Rub the breast with a little oil and season with salt and pepper.
  • Heat a heavy-based frying pan over a high heat for 2-3 minutes.
  • Place the breast skin down in the dry pan and cook over a high heat for 5 minutes to render the fat crispy.

Keep frozen at -18°C. Use by date indicated on the pack. Should this product defrost, keep refrigerated and consume within 2 days.

Ingredients

Duck Meat (100%)

Allergen Advice: For allergens, see ingredients in BOLD.

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