Duck Breast (2 x 250g)
Cooked to blushing pink, you can expect a nicely tempered game flavour and exceptional tenderness to the meat. This breed of duck is the highest quality game available on the market.
Inspiration: Ensure the breasts are at room temperature before starting (1 hr), pat the entire breast dry and then lavishly rub salt into the skin. In a hot pan, place skin face down and press down to keep flat on the pan (mind your fingers!). Cook at a low to medium heat for 10 mins to render the fat. The skin should be a perfect golden colour, then flip the meat over and cook for a further 5 mins. Allow to rest for 5 mins, and then carve.
Provenance:
Aylesbury-Cross ducks, prized for their tender meat, full flavour and delicate golden fat. Raised in western Victoria in light, airy barns and fed a premium grain diet, with no added hormones, stimulants or antibiotics.
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