Wild Duck Fillets

Season: September - February

• Breast fillets from wild duck (other than mallard)
• 4 fillets/pack
• Simple to cook
• Dispatched chilled

Buying just the fillets saves the fiddly job of carving the whole bird and still gives you most of the meat from the bird as neither the legs nor wings have much meat. Each pack contains 4 fillets per pack and will consist of either pintail or wigeon fillets (depending on stock).

Cooking couldn’t be simpler - pan fry for a couple of minutes either side and serve with an orange jus. Alternatively, brown the fillets and then bake for five minutes maximum. Leave to rest for a further five minutes and then serve. 

Marinade in a citrus and wine overnight in the fridge. Pan fry for a couple of minutes, rest and eat pink. Slice thinly across the breast when serving for presentation.