Trim away any excess sinew or fat. Season them well. Fry on a medium/high heat for about 2 mins each side, until nicely coloured. You can finish them in the pan with a dash of booze, lemon juice or vinegar and a knob of butter. Leave them to rest for a few mins. They are best lightly pink in the middle; cook longer for well done. They are also perfect for making into a pâté or parfait.
This product has been previously frozen and is not suitable for home freezing.
Keep in the fridge, below 5°C, and use by the date on the label.
Organic duck farmer
Our organic free-range ducks are reared by Ross Gardner, whose family have been farming poultry for half a century, and Rod Hall aka Roddy from Rod & Bens, just up the road from us on Bickham Farm, Devon. They certainly know how to keep their birds happy; the farm is Soil Association certified, for the best possible standard of welfare.