Fresh Barbary Duck Breasts


2 x 200-220g


Our chef says:

"If you're only booking beef, pork, chicken and lamb, you're missing out.   Duck is easy to cook, full of fat and flavor, and goes well with asian flavors, citrus, berries, red wine or white.  The best way to serve is medium to medium rare.  Cool low and slow on the skin side and render as much subcutaneous fat as you can.  Pull it from the pan, get the pan nice and hot and get then sear to temp.  Let it rest, and slice  for service, showing off the gorgeous colours!"

Product of France


Specific References