Duck Liver

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

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