The Black Farmer — Where Tradition Meets Bold Flavour
Free Range Duck Breast
£10.50
Free Range Duck Breast
£10.50
Serves 1 person
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Every food order is carefully packed with insulation and ice packs to keep your food properly chilled—so it arrives fresh, safe, and exactly as it should be.
ingredients: 100% free range duck breast
Allergens are highlighted in bold.
Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA
Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD
White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR
Frequently Asked Questions
For the best results when cooking free-range duck breast, remove it from the fridge ahead of cooking so it comes to room temperature. Score the skin lightly, season well, then place skin-side down in a cold skillet. Slowly heat so the fat renders out and the skin crisps up (10–15 mins). Once the skin is golden and crisp, turn the breast over and either finish on the hob for 5 mins or transfer to an oven at 190 °C for 5–6 mins if you prefer medium-rare (longer if you prefer well done). Rest the meat for about 10 mins before slicing. This method helps the skin become crisp while keeping the meat moist and tender.
Yes — duck breast is a nutritious poultry option. It also contains beneficial nutrients like iron, selenium and B-vitamins. While the skin does increase fat content, the rich flavour and texture make it a premium choice; to moderate fat you can trim visible fat or render it off during cooking.
Vacuum-packed duck breast should be stored chilled below 3 °C until you’re ready to cook. Once opened, consume within 24 hours for best quality and food safety. It is suitable for home freezing — if you freeze on the day of purchase, use within 6 months for best quality. Ensure you fully defrost in the fridge before cooking and do not refreeze after thawing. This ensures the product maintains its flavour and texture.
Order free range duck breast online directly from The Black Farmer, with UK-wide delivery available. It arrives ready to cook, making it easy to plan a proper meal without the hassle of sourcing quality cuts.
Duck breast is best started in a frying pan to render the fat and crisp the skin, then finished in the oven if needed. This method gives you the best balance of texture and flavour.
Duck breast is richer and more flavourful than chicken, with a higher fat content that keeps the meat juicy. It’s a better choice when you want a more indulgent, restaurant-style dish.
Yes, duck breast can be roasted, but pan-frying first helps render the fat and crisp the skin properly. Roasting alone won’t give you the same finish.