All our free-range duck breasts are from Creedy Carver.

All Creedy Carver’s free-range ducks enjoy a large grass-covered range as well as water for bathing and cleaning their feathers. They are fed on a natural low-energy diet and allowed to grow slowly, producing leaner, full-flavoured meat. The birds are then traditionally dry plucked and hand finished which is why their skin crisps so beautifully in the oven.

The secret to cooking duck breast is to place it skin side down in a frying pan but on a really low heat, letting it sizzle in butter for 15 minutes. Remember to baste. Our duck breasts are perfect for ‘canard a la orange.’ Use a sharp knife to score the duck breasts, pan fry with oranges, honey, soy sauce and a touch of cinnamon.