Smoked Duck Breast Recipes
What to make with it · Chef Luca
Two meals to make with this product
Choose the meal you want, then follow the quantities and method below. The sides, sauces and serving steps are part of the recipe.
Fully cooked meat — reheat only. Thaw in the refrigerator and remove all packaging. Prepare the sides first and reheat the meat near serving time. The times for potatoes, rice or pasta below are side-dish cooking times, not a raw-meat cooking cycle.
Recipe 1 · By Chef Luca
Smoked Duck & Orange Potato Salad
Ingredients
- 2 whole breasts Smoked Duck Breast
- 600g potatoes, cut into bite-size pieces
- 2 oranges, peeled and segmented
- 100g salad leaves
- 1 small red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp cider vinegar
- 1 tsp Dijon mustard
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides first. Reheat the fully cooked meat towards the end so it is hot when you assemble the meal.
- Simmer the potatoes in salted water for 12–15 minutes until tender, then drain.
- Whisk oil, vinegar and mustard. Toss half the dressing with the warm potatoes. Wash and dry the leaves.
- The smoked duck is fully cooked. Slice the thawed breast across the grain, then warm the slices gently in a covered pan with a small splash of water. Turn gently and check after a few minutes. Reheat until hot through, checking 74°C / 165°F in the thickest meat away from any bone. Stop heating once ready; the checking time is not a guaranteed finish time. Do not repeat a long skin-rendering stage or oven roast.
- Slice the cooked meat. Arrange leaves, potatoes, fruit and red onion on plates; add the warm meat and the remaining dressing.
- Serve immediately so the leaves stay crisp.
The meat is fully cooked. Reheat until hot through; side-dish timings are separate. Use the reheating check in the method. For more technique detail: How to Reheat Our Smoked Duck Breast.
Recipe 2 · By Chef Luca
Smoked Duck with Plum Sauce Noodles
Ingredients
- 2 whole breasts Smoked Duck Breast
- 250g dried wheat noodles
- 1 carrot, cut into matchsticks
- 1 bell pepper, thinly sliced
- 2 spring onions, sliced
- 1 tbsp neutral oil
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 2 tbsp plum sauce
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides first. Reheat the fully cooked meat towards the end so it is hot when you assemble the meal.
- Cook noodles according to the packet; drain. Mix soy sauce, lime juice and plum sauce.
- Stir-fry carrot and pepper in oil for 4–5 minutes. Add the noodles and sauce; toss for 1–2 minutes to heat through.
- The smoked duck is fully cooked. Slice the thawed breast across the grain, then warm the slices gently in a covered pan with a small splash of water. Turn gently and check after a few minutes. Reheat until hot through, checking 74°C / 165°F in the thickest meat away from any bone. Stop heating once ready; the checking time is not a guaranteed finish time. Do not repeat a long skin-rendering stage or oven roast.
- Slice the reheated meat across the grain and arrange over the noodles. Scatter with spring onions and serve.
The meat is fully cooked. Reheat until hot through; side-dish timings are separate. Use the reheating check in the method. For more technique detail: How to Reheat Our Smoked Duck Breast.
Keep this fully cooked meat away from raw meat and use clean utensils when reheating. Refrigerate leftovers within 2 hours, or 1 hour above 32°C; use within 3 days and reheat hot components to 74°C. Keep salad and dressing separate. Safe cooking temperatures · Defrosting and storage guide.