Large, boneless, prime duck breasts in a delicious rosemary and garlic marinade. It is hygienically vacuum packed, so it takes up the minimum amount of space in your freezer.
Instructions: Defrost and remove from bag prior to cooking in a preheated oven 200°C for 20–25mins.
Cook the skin until it’s nice and crispy, while the meat should still be pink on the inside. Duck is best served medium rare as it isn’t as susceptible to bacteria like salmonella as chicken. For a sinful treat, reserve the rendered duck fat for frying potatoes – this makes the most delicious fries ever!