Our duck breasts are larger than your average and covered with a thin, consistent layer of wonderfully smooth white fat.
Our butchers use Aylesbury ducks, one of the few native British free range breeds. By rearing these ducks naturally, at their own pace (unlike continental ducks), they are an absolute joy to eat, developing a gorgeous melt in the mouth layer of fat which accompanies a sweet, rich, and gamey meat.
Much more flavoursome than your standard duck breast, these beauties cook in a flash are likely to cause a stir at dinner time.
Average weight: 550g
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Score the skin and liberally rub five-spice, salt and pepper into the skin and fat. Get your pan smoking hot and cook skin side down until the fat starts to run and then cook for a further 15 minutes for a speedy and luxurious meal.Check out more recipes
Fry with no additional fat in a thick frying pan. Start the pan cold and the breast skin-side down. When the fat crisps, flip.