Succulent skin-on British duck breast. A well-bred duck packed full of rich flavour. Best pan fried for crispy skin and tender meat, excellent with plum sauce and seasonal vegetables.

Cooking guidelines from defrosted:
Allow product to defrost for a minimum of 24 hours in the fridge. Once defrosted remove from the fridge and leave at room temperature for 15 minutes prior to cooking. Preheat the oven to 200°C / 180°C fan / gas 6.

Remove the duck from the packaging and pat dry with kitchen paper. Heat a heavy based frying pan or griddle pan on a medium - high setting. Once hot add a little oil and cook for 3-4 minutes, searing all over.

Transfer the duck to a roasting tin and cook uncovered in the oven for 15 -16 minutes. Ensure the duck is piping hot throughout, and the juices run clear when the thickest part is pierced with a skewer. If not keep cooking for another minute and check again. Once cooked place on a rack, loosely cover with foil and leave to rest for 2-3 minutes before serving.

Cooking appliances vary in performance; these are guidelines only.