Very good - plump and juicy - they went well in a stir fry
Beautiful tastes lovely
Absolutely delicious but important not to overcook. Score and fry for 5 minutes in dry pan to brown the seasoned skin. Then place on rack over roasting tin and cook in oven for no more than 15 to 20 minutes. Take out and leave to rest lbefore slicing in 1 cm thick slices. Serve with jus
This is some of the best Duck Breast I have ever eaten. Keep up the good work.