Duck breast is one of the easiest ways to bring restaurant-style dinner home. Each fillet comes with the skin on, so you get a crisp, golden layer over rich, tender meat. Cook it skin side down in a dry pan and the fat melts away, crisping the skin and basting the meat as it cooks. Each 1kg pack holds 5 to 6 fillets, so there’s enough for a dinner party or a few special meals.

Serve it sliced and pink in the middle with a cherry, orange or plum sauce, over creamy mash or with roast veg. Slice it thin for salads, noodle bowls or duck pancakes. Keep the fat that collects in the pan, too: roast potatoes cooked in duck fat are hard to beat.

• 5 to 6 skin-on fillets per 1KG pack
• Crispy skin, tender meat: rich flavour with very little effort
• Cooks in under 20 minutes: just a pan and an oven
• Versatile: dinner parties, date nights, salads and stir-fries
• Delivered frozen, straight to your door

Cooking Instructions

Thaw overnight in the fridge. Take the duck out 15 minutes before cooking, pat the skin dry with paper towel, and score it in a criss-cross pattern without cutting into the meat. Season both sides with salt.

1. Render: Put the fillets skin side down in a cold, dry pan (no oil needed). Turn the heat to medium and cook for 6 to 8 minutes, until the skin is deep golden and crisp. Pour off the fat as it builds up.
2. Sear: Turn the fillets over and seal the meat side for 1 minute.
3. Finish: For pink duck, move the fillets to a 200°C oven, skin side up, for 6 to 8 minutes. Give them a few more minutes if you like it cooked through.
4. Rest: Rest for 5 minutes, then slice across the grain and serve.