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Thirkleby Duck Breasts (Pack of 2)

(16 customer reviews)

£14.00

Thirkleby Duck Breasts offer you a refined and simple way to enjoy our exclusive Thirkleby Duck offering.

Thirkleby is situated beneath the Kilburn White Horse in the Hambleton hills. The farm is owned by the Pollards who are the 5th generation to run Thirkleby Mill Farm.

The Terrain or Terroir surrounding the Mill is ideal for farming ducks. A beck runs through the farm, therefore, providing lush grassland for the ducks. These grasslands surround the mill’s wheat fields, which provide part of the duck’s feed. The other elements of the feed are a natural duck feed that contains minerals and a foraged diet from the grasslands they roam on.

The ducks sleep in large outdoor wheeled frames barns. Consequently, the Pollards move the barns and pens bi monthly. In doing so they enable the ground to recover whilst providing fresh forage.
Pollards farm 200 ducks a week. The optimum time is around 8 weeks to produce a quality bird. The Thirkleby is farmed for longer.

In conclusion, this all combines to create a duck that many Michelin-starred chefs want to work with.

Pack weight ranges between 500-590g

Our Recommended Cooking Instructions:
  • Firstly, bring your Thirkleby Duck Breasts to room temperature, score the breasts and season with salt
  • Meanwhile, get a heavy-based pan ready
  • Place the duck fat side down in the cold pan, and then place on a medium high heat.
  • As the pan warms up the duck breasts will begin to render down the fat. You can use a spoon to remove any excess.
  • Cook for approx 6-7 minutes before turning and cooking for a further 4-5 minutes on the flesh side.
  • Finish by cooking on the sides for a minute to brown.
  • Rest for 10 minutes
  • Most importantly, enjoy.

Try next… Duck & Orange Pate

Join our community on Instagram! Give us a follow @randjyorkshiresfinest. 

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Description

Thirkleby Duck Breasts offer you a refined and simple way to enjoy our exclusive Thirkleby Duck offering.

Thirkleby is situated beneath the Kilburn White Horse in the Hambleton hills. The farm is owned by the Pollards who are the 5th generation to run Thirkleby Mill Farm.

The Terrain or Terroir surrounding the Mill is ideal for farming ducks. A beck runs through the farm, therefore, providing lush grassland for the ducks. These grasslands surround the mill’s wheat fields, which provide part of the duck’s feed. The other elements of the feed are a natural duck feed that contains minerals and a foraged diet from the grasslands they roam on.

The ducks sleep in large outdoor wheeled frames barns. Consequently, the Pollards move the barns and pens bi monthly. In doing so they enable the ground to recover whilst providing fresh forage.
Pollards farm 200 ducks a week. The optimum time is around 8 weeks to produce a quality bird. The Thirkleby is farmed for longer.

In conclusion, this all combines to create a duck that many Michelin-starred chefs want to work with.

Pack weight ranges between 500-590g

Our Recommended Cooking Instructions:
  • Firstly, bring your Thirkleby Duck Breasts to room temperature, score the breasts and season with salt
  • Meanwhile, get a heavy-based pan ready
  • Place the duck fat side down in the cold pan, and then place on a medium high heat.
  • As the pan warms up the duck breasts will begin to render down the fat. You can use a spoon to remove any excess.
  • Cook for approx 6-7 minutes before turning and cooking for a further 4-5 minutes on the flesh side.
  • Finish by cooking on the sides for a minute to brown.
  • Rest for 10 minutes
  • Most importantly, enjoy.

Try next… Duck & Orange Pate

Join our community on Instagram! Give us a follow @randjyorkshiresfinest. 

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