Duck breast is a delicious, rich, and versatile cut of meat, perfect for impressing at dinner without being overly complicated. Our organic duck breasts (500–650g packs) come from ducks raised with care on pasture, enjoying plenty of space to roam and a natural diet, which creates tender meat with fantastic flavour.

Cooking duck breasts well is all about crisping the skin and keeping the meat juicy and pink inside. Here’s everything you need to know to get it just right, plus a couple of tasty recipes.

Cooking Tips for the Perfect Duck Breast

1. Score the skin – Use a sharp knife to lightly score the skin in a crosshatch pattern, being careful not to cut into the meat. This helps the fat render out and gives you crisp skin.

2. Season well – Simply season with salt and black pepper. Duck’s flavour is rich, so a light hand with seasoning is best.

3. Pan-fry first – Place the breast skin-side down in a cold, dry frying pan. Turn the heat to medium and allow the fat to slowly render, crisping the skin. This usually takes 6–8 minutes depending on the size.

4. Finish in the oven – Once the skin is golden and crisp, turn the duck over and transfer the pan to a preheated oven at 180°C/350°F for 5–10 minutes, depending on thickness.

5. Rest before carving – Let the duck rest for 5–10 minutes under foil before slicing. This keeps the juices locked in and the meat tender.

Recipe 1: Classic Orange-Glazed Duck Breasts

Ingredients (serves 2):

• 2 organic duck breasts (500–650g pack)

• 100ml freshly squeezed orange juice

• Zest of 1 orange

• 2 tbsp honey

• 1 tsp soy sauce

• 1 tbsp butter

Method:

1. Score and season the duck breasts. Pan-fry skin-side down until golden and crisp, then oven-finish as per tips above.

2. While the duck rests, combine orange juice, zest, honey, and soy sauce in a small pan. Reduce over medium heat until slightly thickened.

3. Stir in butter for a glossy finish.

4. Slice the duck breasts and drizzle with orange glaze. Serve with roast vegetables or creamy mashed potatoes.

Recipe 2: Duck Breast with Red Wine & Berry Sauce

Ingredients (serves 2):

• 2 organic duck breasts (500–650g pack)

• 150ml red wine

• 50g fresh or frozen berries (blueberries, raspberries or blackberries)

• 1 small shallot, finely chopped

• 1 tsp balsamic vinegar

• 1 tsp butter

Method:

1. Prepare duck breasts as above, skin crisped and meat cooked to medium-rare. Rest before slicing.

2. In the same pan, sauté shallot briefly, then add red wine, berries, and balsamic vinegar. Simmer gently for 5–7 minutes.

3. Stir in butter to finish the sauce and season to taste.

4. Slice duck and serve with sauce spooned over. Perfect with roasted root vegetables or a light salad.

Pro Tips for Serving Duck

• Resting is key – Never skip resting the meat. It keeps the breast tender and juicy.

• Use the rendered fat – Don’t throw away the pan fat from the skin – it’s perfect for roasting potatoes or vegetables.

• Pair wisely – Rich, fruity, or slightly acidic sauces complement duck beautifully. Think berry reductions, citrus glazes, or even hoisin-based Asian flavours.

Our organic duck breasts are perfect for a special weeknight meal or a celebratory dinner. With careful cooking and the right flavours, you can turn this premium cut into a truly memorable dish.