Duck Breast

This Free_Range Duck Breast Fillet comes from a carefully chosen poultry supplier, Creedy Carver, based at Merrifield Farm in Crediton, Devon. Peter and Sue Coleman pride themselves on producing top_quality poultry (Chickens as well as Ducks) whilst maintaining a very sympathetic approach to bird welfare. Their Free_Range Ducks start out in temperature_controlled brooder units; at 28 days old the Ducklings are moved to free_range arks, where the small flocks enjoy daytime access to grassy paddocks, as well as a little pond (actually a repurposed child’s paddling pool). The Ducklings are fed a low density, GM_free diet of corn, vegetable protein, minerals and vitamins, with no antibiotics or growth promoters. This allows the Ducklings to mature at their own, natural pace, and leads to superb quality meat with an outstanding flavour.

Duck breasts are roughly the same size as chicken breasts, though they have a much stronger flavour and the meat is darker and richer.

Cook The higher fat content of Duck breasts means they can be dry_fried without the need for any additional fat. Heat a frying pan until hot, then add the Duck breasts to the pan, skin_side down. Cook for about 4 minutes on one side, using the back of a spoon to press down on the meat and force all the fat out. Turn the breasts over and cook for 3_4 minutes on the other side, until the meat is slightly firm and cooked through.