Prime Duck Breast: Rich, Tender & Irresistibly Crispy

Rich, deeply savoury, and naturally succulent, duck breast is the ultimate cut for bringing restaurant-quality luxury to your home kitchen. Hand-trimmed and packed with depth of flavour, it pairs the hearty richness of red meat with the unmistakable decadence of crisp, rendered skin.

Chef’s Tips for the Perfect Sear

• Score the skin: Lightly score the fat in a diamond pattern with a sharp knife, taking care not to cut into the meat. This allows the fat to render cleanly and crisp up.

• Start cold: Place the breast skin-side down in a cold, dry pan over low-to-medium heat. Resist the urge to rush—letting the fat slowly render out yields that golden, paper-crisp finish.

• Flip and baste: Once the skin is deep golden (around 6–8 minutes), flip for the final 3–4 minutes. Toss in a bruised clove of garlic, cracked black pepper, and a sprig of fresh thyme, basting the meat with the pan juices.

• Rest is vital: Rest the meat on a warm board for at least 5 minutes before slicing thinly on an angle.

Serving Suggestions to Let Your Imagination Run

• Aromatic Stir-Fry: Slice pink and tender over a flash-fried nest of bok choy, spring onions, and tenderstem broccoli tossed in ginger and soy, served over fluffy, herb-flecked couscous.

• Bistro Classic: Pair with buttery, garlic-crushed potatoes, charred asparagus, and a glossy blackberry or port reduction that cuts through the rich, savoury fat.

• Sweet & Citrus Glaze: Brush with Seville orange marmalade, raw honey, and star anise during the final minute of cooking, then serve alongside roasted parsnip purée.  

2 x 230g / Breasts per pack Approx. Wt.