Awarded 2 stars at the Great Taste Awards 2017.
A wonderfully straightforward cut of meat, Pipers Farm properly free range duck breasts are cut away from either side of the breastbone of our beautiful birds before being meticulously trimmed by our team of skilled butchers.
We call our ducks ‘properly’ free range as they live just like ducks should. They are free to roam amongst biodiverse pastures where they can waddle about foraging for insects and tuck into plenty of grass. Their freedom to explore means they develop real muscles, using their legs to walk and wings to flap as they search for food, dust bath or paddle. Because our birds really use their muscle, they develop excellent texture with strong bones. This not only means they are sensational to eat but that they also hold brilliant nutritional value.
How to cook duck breast
We think the character of our free range duck breasts is something really special so we advise cooking them simply. Best treated lightly, a dry pan fry will do.
Before cooking, bring your duck breasts to room temperature by leaving them on the side for 15 minutes. Grab your favourite heavy bottomed pan and warm over a medium to high heat on your hob. Once warm, gently place your duck breast skin side down in your dry pan. Watch as the fat in the skin begins to render and the skin itself crisp to a golden brown. This should take 8- 10 minutes. With a pair of tongs turn over your duck breasts and evenly sear all edges for a few moments. Sit it skin side up and cook for a further 6-8 minute. If you have a meat thermometer, your target temperature in the thickest part of the breast is 58°C. Remove from your pan and rest, covered loosely with foil, for 5 minutes. Thickly slice across the grain of the meat to serve.