Recipes
Duck breast
The size of duck breasts varies tremendously between breeds, but what does not change is the vast quantities of fat they exude. This helps keep the meat tasty and tender, but often requires that you remove a lot of it from the pan.
Duck is often matched with fruit, as in the famous duck l'orange, and works well with plums, pears and grapes.
The breast is a favourite for Thai red curries, stir-fries and tandoori grills.
All raw poultry should be eaten within three days of purchase.
If purchased from a butcher, keep it loosely wrapped in foil or greaseproof paper; poultry packed in gas-flush containers should be kept unopened. Store on the bottom shelf of your fridge.
