Air-Dried Duck Breast: individual & skin-on

Whole duck breast, with the skin-on

An intensely flavoured, skin-on duck breast which takes inspiration from the air-dried duck breasts of Gascony in South-West France and Venice, Italy. All whole-piece weights are approximate.

Meat:

British (Creedy Carver Devon) Duck

Cut:

Breast

Similar to:

Canard Cru (French) Petto affumicate di anatra (Piedmontese)

Drinks Pairing:

Wine, Aperitifs, Sparkling Wines, Craft Cider

Pack Sizes:

250g: non-wholesale retail piece, 250g: wholesale piece, 250g: wholesale retail individual piece

Shelf Life:

Best Before 8 Weeks

Duck, Salt, Dextrose, Spices, Antioxidant: sodium ascorbate, Preservative: sodium nitrite. Made with 125g meat per 100g product.

  • Preparation Info: Ready to Eat
  • Cooking:
  • Can Be Served Hot (ideally served at room temperature)
  • Can Be Served Cold

Serving Suggestions

At its best served simply with a few pickled walnuts or dried figs, delicious with soft goats cheeses, orchard fruits or on a pizza. Serve as a canape or with a salad with a piquant berry inpired dressing. Also good with watercress and orange/citrus flavours

Calories 169 (710)
Fat 7.8
Saturated Fat 2.4
Carbohydrate (of which sugars) 1
Protein 24
Salt 3.6
Allergens None