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Matured slowly on rich diets, our duck yield the best, deep flavour, perfectly balanced with sweet, glazed pineapple to promise a succulence and flavourful dish.


Duck Breast with Charred Pineapple

  1. Remember to remove your duck 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 duck breasts 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.

Charred Pineapple

  1. Peel, quarter and core the pineapple
  2. Cut lengthways into strips
  3. Massage the oil into the pineapple
  4. Pre heat a griddle pan until smoking hot
  5. Lay the pineapple in and char 4 to 5 minutes each side
  6. Once rich and charred remove from heat
  7. Pour maple syrup into pan and glaze the pineapple

At farmison we have a extensive range of both modern and heritage cuts on offer, please visit our main website for detail on individual products