We never put additives or preservatives into our food. This can be done when turning the tray halfway through cooking.ĪT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME. Duck is a fairly fatty meat, so the fat rendered will need to be emptied from the tray if cooking 4 or more breasts at once (but don’t attempt to cook more than 8 together). If cooking more than two duck breasts, allow an extra 1 minute cooking time for each breast, and ensure they are spread out evenly on the tray.Garnish with a fresh orange slice and drizzle the jus over the top. After resting, carve the duck breasts into 1-2cm thick slices before plating up.We recommend finishing the duck in a hot frying pan skin side down.The duck is raw when it leaves our kitchen so that it's getting it's first cook in your kitchen, ensuring a perfect pink finish.Serve with a salad of rocket leaves, quartered beetroot and orange segments, finished with a scattering of pistachios.
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