Barbary Duck Breast
- Raised in the Loué region of France
- Free-range with high welfare standards
- Sweet succulence that is milder than Mallard duck
Price per kg:
Heat frying pan to very hot then add the duck, skin-side down, without added fat. Season and turn after 2-3 minutes. Cook for a further 1 minute then remove to a preheated oven at 220 C / 425 F / Gas Mark 7 for 10 minutes. Remove, rest for 5-10 minutes then cut into 4 -5 thick slices.