Smoked Duck Breast
A magnificent free-range Botterill's duck breast, delicately cured with salt, sugar and a little spice and gently smoked. Gently sear skin-side down to create deliciously crispy skin, then pan-fry the breast until medium rare and rest before thinlyslicing. Each breast will serve two as a starter or hearty salad – a real treat, straight from the smoker.
Average weight 500-600g
£13.00
Take out of the fridge, remove the packaging and let it lose its chill for 15 mins. Carefully score the skin – without cutting into the meat – 4-5 times along the length of the breast. Place skin-side down into a cold, heavy-based frying pan over your lowest heat. Allow the fat to slowly render for 12-15 minutes, until the base of your pan is covered in melted duck fat and the skin is a deep, crisp brown. Turn the duck breast over and gently sear for 3-4 minutes, then use tongs to hold the breast on its sides for 1-2 minutes each to ensure it is seared all the way around – be careful of the hot fat. If you have a meat thermometer, cook until the centre of the breast reaches 52°C. Remove from the pan and place onto a tray to rest for 10 minutes before slicing thinly to serve.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
