This breast of the Moulard Duck is prized for it's rich beefy flavor. At it's best when pan roasted, sauteed, or grilled.
Prices are subject to final weighing of the duck breast.
“It’s deeply rich and full of flavour but you need something quite sharp or fruity as a natural match to really cut through that richness.”
Fruits: apple, blueberries, raspberries, blackcurrants, elderberries, orange
Herbs: juniper berries, thyme, rosemary, sage
Spices: pepper, star anise, coriander, cloves, cumin
Pinot Noir Zinfandel