The Butchers Shop Choose a cut from our selection
Duck, Skin on Breast, 2 in 600g per pack
£11.25
In stock
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 Poland
- Skin on
- Includes 2 x duck skin on breasts in a 500g pack
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.
Recipes & Videos
Why not try:
- Pan-Seared Duck Breast with Crispy Potatoes: Score the skin of the duck breasts and pan-sear skin-side down until crisp and golden. Finish cooking to your preference, then rest before slicing and serve with crispy potatoes and seasonal greens.
- Duck Breast with Cherry Sauce: Pan-sear the duck breasts until the skin is crisp, then rest before slicing. Serve with a rich cherry sauce, creamy mashed potato and roasted carrots.
- Duck Breast with Orange and Honey Glaze: Score and pan-sear the duck breasts until the skin is crisp. Brush with a simple orange and honey glaze towards the end of cooking, then slice and serve with roasted vegetables and rice.
- Duck Breast Hoisin Wraps: Pan-sear the duck breasts until the skin is crisp, then rest and slice thinly. Serve in warm wraps with shredded cucumber, spring onions, lettuce and hoisin sauce.
- Duck Breast with Creamy Mushroom Gnocchi: Pan-sear the duck breasts and rest before slicing. Serve over golden pan-fried gnocchi with mushrooms, spinach and a creamy garlic sauce.
- Duck Breast Stir-Fry with Noodles: Cook the duck breasts, rest and slice thinly. Stir-fry with peppers, broccoli and spring onions, then toss with noodles and a soy, ginger and honey dressing.
- Duck Breast with Red Cabbage and Mash: Pan-sear the duck breasts until the skin is crisp and rest before slicing. Serve with braised red cabbage, creamy mashed potato and a rich gravy.
- Duck Breast with Plum Sauce and Rice: Pan-sear the duck breasts until golden and cooked to your preference, then rest and slice. Serve over steamed rice with a simple plum sauce and stir-fried greens.
Ingredients
Duck Meat (100%)
Allergen Advice: For allergens, see ingredients in BOLD.
This meat may contain bone & shot although we have taken every care to ensure these have been removed.
Write a Review
Be the first to review “Duck, Skin on Breast, 2 in 600g per pack”
All Reviews
Reviews
There are no reviews yet.
Be the first to review “Duck, Skin on Breast, 2 in 600g per pack”
You may also like…
Reviews
There are no reviews yet.