MAGRET DE CANARD

WHOLE DUCK BREAST

We offer two options for Duck Breast

CREEDY CARVER (UK)

Introducing fresh duck breast from Creedy Carver, all of Creedy Carver's free range ducks are reared to the highest welfare standards. Traditionally dry plucked and hand finished onsite in their fully licensed processing plant, they pride themselves on the presentation they achieve. As the largest producer of free range, dry plucked ducks in the UK, Creedy Carver ducks stand out and are widely chosen by many of the best chefs in the UK. Still fed a low-energy diet to promote slow, leisurely growth, the duck breasts are succulent and full-flavoured.

Creedy Carver Ducks Ltd was started in 1999 by James Coleman, Creedy Carver's Managing Director, to run alongside the existing and highly successful family chicken business on the farm in Crediton, Devon. Initially using small Arks housing just 50 ducks, which James built himself, James set out to find a way to allow ducks access to open water whilst still keeping the birds clean. Welfare is critical; all free-range ducks are reared to the highest welfare standards, with a large grass-covered area and the opportunity to bathe and clean their feathers as nature intended.

Experience the Creedy Carver difference for yourself. From their dedication to animal welfare to the care taken when hand-finishing and processing, this is an excellent premium product.

To prepare the Creedy Carver Duck Breast, we recommend roasting (cooking in a pan and then finishing in the oven). Take your duck breast out of the fridge and remove the packaging 30 minutes before cooking. Score the skin, season it, and place the skin side down in a cold non-stick pan. Cook it on low to medium heat, mainly with the skin side down, and flip when the fat has come out. Transfer it to a preheated oven tray, pour over the fat and cook for 8-10 mins. Rest it for at least 10 mins before slicing. 

Origin: UK

Net: 500g± 2 Duck Breasts

MAGRET DE CANARD (FRANCE)

Magret de Canard is duck breast from the Moulard (Mulard, in French) breed of ducks. The Moulard is a cross between the White Peking and the Muscovy duck. Raised on grain in the South West of France their meat is famous for being tender, juicy, and fully flavoured. 

The farmers of the South West take care to respect their traditions but also the natural landscape of this region to develop sustainable poultry farming.

The duck is more tender and plump than other varieties. It has a very distinctive taste that blends well with full-bodied or spicy flavours (olive, ginger) and lends itself perfectly to sweet and savoury preparations (oranges, dried fruits, mango, and honey).

Origin: South-West France

Net: 350g± 1 Duck Breast