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Corn-Fed Dombes Duck, Whole, Fresh, +/-2kg

£43.95
Description
Corn-Fed Dombes Duck, Whole: A Gourmet Delight! Our corn-fed Dombes duck is a premium choice for those who appreciate gourmet poultry. This whole duc...
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Corn-Fed Dombes Duck, Whole: A Gourmet Delight!

Our corn-fed Dombes duck is a premium choice for those who appreciate gourmet poultry. This whole duck, raised on a diet rich in corn, offers a unique and delectable flavour profile that sets it apart from other ducks. The corn diet imparts a subtle sweetness to the meat, making it exceptionally tasty and rich. The duck's flesh is tender, juicy and beautifully marbled with fat, ensuring a moist and succulent eating experience. The skin crisps up wonderfully when cooked, providing a delightful contrast to the tender meat beneath.

Corn-Fed Dombes Duck Cooking Suggestions

  • Roasting: Ensures even cooking and a crispy skin. Perfect for a traditional approach.
  • Grilling: Adds a smoky flavour, great for summer barbecues.
  • Pan-Seared: Ideal for cooking the breasts, providing a nice sear and locking in juices.
  • Slow-Cooking: Suitable for confit or stews, making the meat incredibly tender.
  • Sous Vide: Guarantees precise cooking, keeping the meat juicy and tender.

Corn-Fed Dombes Duck Serving Suggestions

  • Fruit-Based Sauces: Orange, cherry, or plum sauce complements the duck’s richness.
  • Root Vegetables: Roasted carrots, parsnips or sweet potatoes offer a sweet and earthy contrast.
  • Leafy Greens: A side of sautéed spinach or kale balances the richness of the duck.
  • Grains: Wild rice or quinoa provides a nutty flavour and hearty texture.
  • Wine: A full-bodied red wine, such as Pinot Noir or Merlot, pairs beautifully with the duck’s robust flavour.

Origin: Dombes, France

Weight: +/-2kg

Storage: Keep refrigerated.

Shelf life: 3 days from delivery. 

Cooking suggestions: Roasting, grilling, pan-searing or slow-cooking.

Serving suggestions: Pair with fruit-based sauces (orange, cherry or plum), root vegetables (carrots, parsnips or sweet potatoes), greens such as sautéed spinach or kale and wild rice or quinoa.

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