We have some lovely duck pies in the deli counter this week, direct from Creedy Carver, who rear the highest quality free-range ducks and chickens from their farm in Devon. Each duck pie has succulent pieces of duck, seasoned with five spice and coated in plum sauce.  Available for £4.99 each, they are the perfect comforting winter warmer.

Every week we stock Creedy Carver chickens (that come with giblets), but the duck is more specialist and we don’t stock this except before Christmas, however, if you have a special occasion coming up and would love a Creedy Carver Duck, we can always order one in for you.  They are ideal for Easter Lunch, and we can get whole duck, or just breasts or legs, depending on your preference.

Get in touch if you’d like some Creedy Carver duck breasts for your Valentine’s meal, it would be perfect with in-season blood oranges.  Creedy Carver have cooking instructions here or you could try out this recipe:

Ingredients:

  • 2 duck breasts
  • 2 blood oranges
  • 2 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh rosemary or thyme for garnish (optional)

Method:
Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Duck Breasts: Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the flesh. This helps the fat render while cooking. Season both sides of the duck breasts with salt and pepper.

Sear the Duck Breasts: Heat a skillet over medium-high heat. Once hot, add the duck breasts, skin side down. Sear for about 5-7 minutes until the skin is crispy and golden brown. Flip the breasts and cook for an additional 2-3 minutes on the other side. Transfer the duck breasts to a baking dish, skin side up.

Bake the Duck Breasts: Place the baking dish with the duck breasts in the preheated oven and roast for 8-10 minutes for medium-rare or until desired doneness. Remove from the oven and let the duck breasts rest for a few minutes before slicing.

Prepare the Blood Orange Sauce: While the duck is roasting, prepare the sauce. Juice one blood orange and slice the other one into thin rounds. In a small saucepan, combine the blood orange juice, honey, and balsamic vinegar. Cook over medium heat, stirring occasionally, until the sauce has reduced and thickened slightly, about 5-7 minutes. Add salt and pepper to taste.

Slice the Duck Breasts: Slice the rested duck breasts thinly on the diagonal.

Serve: Arrange the sliced duck breasts on a serving plate. Drizzle the blood orange sauce over the duck slices. Garnish with fresh rosemary or thyme if desired and serve with blood orange slices on the side.

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