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 Poland Skin on Includes 2 x duck skin on breasts in a 500g 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.
