Free-Range Duck Breasts 450g

Creedy Carver Free-Range Duck Breasts 450g – Creedy Carver Free-Range

Treat yourself to superior poultry with our Creedy Carver Free-Range Duck Breasts 450g, sourced from Creedy Carver in Devon. Raised free-range with freedom to forage, Creedy Carver duck is renowned for exceptional flavour and texture.

All Creedy Carver’s free-range ducks enjoy a large grass covered range as well as water for bathing and cleaning their feathers. They are fed on a natural low-energy diet and allowed to grow slowly, producing leaner, full-flavoured meat. The birds are then traditionally dry plucked and hand finished which is why their skin crisps so beautifully in the oven.

Succulent, plump, and full of natural goodness, this free-range duck cut elevates weeknight meals and special dinner parties alike.

Why Choose Creedy Carver Free-Range Duck?

• Free-Range Welfare: Raised outdoors in Devon for natural growth.
• Superior Texture & Flavour: Plump, juicy meat with rich depth.
• Hand Trimmed: Prepared by master butchers for immediate cooking.
• Fresh Delivery: Vacuum-sealed and shipped chilled directly to your kitchen.. Deliveries come directly from Creedy Carver to you via Primrose Herd at the end of week.
• Weight: 450g - Pack contains 2 x 225g duck breasts
• Packaging: Vacuum-sealed, chilled
• Origin: Devon, UK (Creedy Carver)
• Storage: Keep refrigerated below 4°C.

👨🍳 Chef’s Tip: Achieving Crispy Skin & Tender Duck Breast

The golden rule with duck breast is to start in a cold pan. Unlike beef or lamb, which require a piping hot pan to sear, duck has a thick layer of fat beneath the skin that needs time to render out slowly. If you drop it into a hot pan, the skin will burn before the fat melts away, leaving you with a rubbery texture.

1. Score the Skin: Using a sharp knife, score the skin in a crosshatch pattern, taking care not to slice into the meat itself. This helps the fat escape and allows the skin to crisp up evenly. Season both sides generously with sea salt.

2. Cold Pan Start: Place the duck breasts skin-side down in a cold, dry, heavy-based frying pan. Turn the heat to medium-low. As the pan slowly warms, the fat will begin to render out. Drain off the excess liquid fat periodically (save it in a jar in the fridge for the best roast potatoes you'll ever taste!).

3. Patience for Crispy Skin: Leave the duck skin-side down for 8 to 10 minutes until the skin is deeply golden, thin, and ultra-crispy.

4. Flip and Baste: Flip the breasts over to the meat side. Add a knob of butter, a lightly crushed garlic clove, and a sprig of fresh thyme or rosemary to the pan. Cook for a further 3 to 5 minutes for a perfect pink finish (medium-rare), continually spooning the foaming butter over the skin.

5. Rest is Essential: Transfer the duck to a warm plate or board, skin-side up so it stays crisp, and let it rest for 5 to 10 minutes before carving diagonally into thick slices. Resting allows the muscle fibres to relax and the juices to redistribute, ensuring every bite is succulent.