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Duck Breast – 300g Fresh duck breast
€6.90
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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Duck Hearts – 1kg
€5 per KG
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Chefs Favourites €30
Some of the chef favourites: 1 whole duck 500 grams of duck liver 500 grams of duck hearts 500
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Glazed Duck Wings – Fresh Duck wings Marinated in a Chinese Glaze
€3.50 for 1 kg (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
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Duck Liver
- 250g
- 500g
- 1kg
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Duck Carcass
These are a great healthy treat for your pet!
Can be fed raw or cooked.
Price is per KG.
Typically 1.3-1.5 kg per pack of 2 carcasses
Safe for freezing in deep freeze for 6 months.
Orders of more than 15Kg will require and extra 10 euro of a delivery surcharge (17.80 total instead of 7.80)
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Whole Duck – Fresh Whole Duck including giblets
Our whole duck has been our biggest seller since the early 90’s and we pride ourselves in offering a succulent
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Free Range Irish Goose
09/12/21
We are sorry to have to announce that this year we won't be able to take online orders for our free range geese. Stock levels this year will be lower than previous years due to issues with acquiring day old goslings.
A waiting list is being put in place. As we get closer to Christmas and surplus geese become available we will call back people on the waiting list. This is a first come and first serve process and we cannot make any guarantees that you will get a goose if your name is on the list.
Please call 028-37428 to get your name and details on list.
Thanks
Dan
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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