{"product_id":"creedy-carver-duck-breasts-450g","title":"Free-Range Duck Breasts 450g","description":"\u003ch4\u003eCreedy Carver Free-Range Duck Breasts 450g – Creedy Carver Free-Range\u003c\/h4\u003e\n\u003cp\u003eTreat yourself to superior poultry with our \u003cstrong\u003eCreedy Carver Free-Range Duck Breasts 450g\u003c\/strong\u003e, sourced from Creedy Carver in Devon. Raised free-range with freedom to forage, Creedy Carver duck is renowned for exceptional flavour and texture.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAll 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eSucculent, plump, and full of natural goodness, this free-range duck cut elevates weeknight meals and special dinner parties alike.\u003c\/p\u003e\n\u003ch4\u003eWhy Choose Creedy Carver Free-Range Duck?\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFree-Range Welfare:\u003c\/strong\u003e Raised outdoors in Devon for natural growth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuperior Texture \u0026amp; Flavour:\u003c\/strong\u003e Plump, juicy meat with rich depth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Trimmed:\u003c\/strong\u003e Prepared by master butchers for immediate cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh Delivery:\u003c\/strong\u003e 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.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 450g - \u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003ePack contains 2 x 225g duck breasts\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed, chilled\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Devon, UK (Creedy Carver)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep refrigerated below 4°C.\u003c\/li\u003e\n\u003cli\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e👨🍳 Chef’s Tip: Achieving Crispy Skin \u0026amp; Tender Duck Breast\u003c\/h4\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003eThe golden rule with duck breast is to \u003cb\u003estart in a cold pan\u003c\/b\u003e. 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.\u003c\/i\u003e\u003c\/p\u003e\n\u003col start=\"1\"\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eScore the Skin:\u003c\/b\u003e 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eCold Pan Start:\u003c\/b\u003e 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!).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003ePatience for Crispy Skin:\u003c\/b\u003e Leave the duck skin-side down for \u003cb\u003e8 to 10 minutes\u003c\/b\u003e until the skin is deeply golden, thin, and ultra-crispy.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eFlip and Baste:\u003c\/b\u003e 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 \u003cb\u003e3 to 5 minutes\u003c\/b\u003e for a perfect pink finish (medium-rare), continually spooning the foaming butter over the skin.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cb\u003eRest is Essential:\u003c\/b\u003e Transfer the duck to a warm plate or board, skin-side up so it stays crisp, and let it rest for \u003cb\u003e5 to 10 minutes\u003c\/b\u003e before carving diagonally into thick slices. Resting allows the muscle fibres to relax and the juices to redistribute, ensuring every bite is succulent.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/blockquote\u003e","brand":"Primrose Herd","offers":[{"title":"Default Title","offer_id":49719621222690,"sku":"Creedy Carver duck breast pack of 2","price":17.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0709\/9334\/6850\/files\/PH_DuckBreast1_c28aa8087e95629f_6989b607-ce27-4e0b-bffb-e4f95114cc9d.webp?v=1771906798","url":"https:\/\/artisanbox.io\/products\/creedy-carver-duck-breasts-450g","provider":"ArtisanBox","version":"1.0","type":"link"}