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duck breast


  1. Remember to remove your duck breast out of the packaging, pat dry and bring to room temperature.
  2. Pre heat your griddle or heavy based frying pan to a low temperature.
  3. Season the meat just prior to cooking.
  4. Don't overcrowd the cooking base, a couple of medium sized breasts per pan.
  5. Place the breasts on the fat to render over medium heat until golden before searing on the meat side for 1 minute.
  6. Return back onto skin, tip away any excess fat, reserving for a later use.
  7. Place in a pre heated oven 200 oc for 8 to 10 minutes for a pink breast.
  8. Finish by adding a large knob of butter when frying or on the griddle.
  9. Leave to rest in a warm place at least 5 minutes before carving.
  10. The breasts will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expand which means the more well done your meat is, for a medium rare steak it should have a soft feel with a little spring back.