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Fresh Farm Rear Duck
Our Products
Our breed of duck is Pekin duck, because we live so close to Roaring Water bay, the salt air effects adds to the texture of the duck giving a salt marsh flavour. Our duck is succulent, tender and has a high meat yield.
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Duck Leg – 1 Fresh Duck Leg
Duck Leg (Raw)
- Remove the duck legs from the packaging
- Preheat the oven to 180
- Place on a Pyrex dish, meat side down
- Use some kitchen paper to pat dry the skin
- Lightly score the fat with a knife – making sure you don’t go through to the meat
- Season with salt and pepper or desired flavours
- Cook for 90 minutes, to ensure even cooking, turn the dish once half way through
- Remove the legs from dish and let rest for 10 minutes before enjoying
- Ensuring the product is cooked the whole way through
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Duck Breast – 300g Fresh duck breast
Our fresh, oven ready duck breasts will be covered in ice in an insulated container and sent out by courier using a next day delivery service. Orders are sent out out typically on Wednesday and Thursdays. Nationwide and international deliveries available.
- Remove the duck breast from its packaging
- Preheat your oven to 200
- Pat the skin of the breast dry and season with salt and pepper
- Score the duck fat ensuring you do not reach the meat
- Place the breast fat side down on a cold pan and cook for about 7 minutes or until golden brown (no need for oil on the pan – the duck fat has enough fat so it does not stick)
- Once golden brown, turn the breast over and continue to cook for about 30 seconds
- Place the breast on a Pyrex dish, and finish in the oven until desired temperature
- Rare - 8 minutes
- Medium – 13 minutes
- Well done – 16 minutes
- Once the breast is cooked, leave to rest for 5 to 10 minutes and serve
- Cooking time 15 minutes, Serving: 1 person
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Irish Smoked Breast of Duck 220g
Oak Smoked Breast of Duck
220g
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Carcass / Necks (Dog food or Broth ingredients)
1-2KG packs.
Please state in the comments box or email after if you would prefer necks or carcasses.
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Smoked Chicken Breast
Ready to Oak smoked breast of chicken. Simply slice and serve.
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Confit Duck Legs
2 Confit duck legs. Our duck legs are blended with herbs and spices, submerged in duck fat and slowly cooked
Fresh Duck Wings – 1kg
€3.50 for 1kg (Roughly 10 large wings)
Cooking Instructions
- Preheat oven at 160 degrees
- Remove the wings from the packaging
- Add salt and pepper to the wings and any flavour that you desire
- Cooked in the oven for 1 hours – turning the wings twice with a slotted spoon through this time so they do not stick
- Turn the oven up to 180 for last 30 minutes to give the wings a crispy finish
- Once cooked remove from dish, drain and serve
- Cooking time: 1 hours 30 minutes
- Important to cook as described above first (This ensures that the meat will be tender and falling off of the bone)
- Add to medium heat on BBQ for 5-10 minutes to finish
Find Us
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Our latest recipes
Check out our tasty recipes
19
May
Oven Roasted Whole Goose
33 minutes a KG (2.2lb in a KG)
Electric oven 200°C
Fan 180°C
Gas Mark 6
Ingredients
1 Skeaghanore Farm
Oven Ready Goose
...
12
May
Duck stir fry with noodles
Serves 2, Ingredients:
1 Skeaghanore duck breast
3 tablespoons of soy sauce/ light soy sauce
1 tablespoons of honey
1 teaspoon of t...
16
Mar
Skeaghanore Smoked Duck Breast Salad
Served: 3
Prep time: 15 mins
Ingredients:
1 smoked duck breast
1 packet of salad
1 beetroot – Thinly sliced
1 handful of pomegran...