Boneless breast fillets from the mallard, around 75g each Choice of 2-fillet (around 150g) or 10-fillet (around 700g) packs Wild-shot in Suffolk with eco-friendly steel shot (no lead) Rich, deep flavour with significantly less fat than farmed duck Pan-fry skin-side down in a cold pan for crisp skin and pink meat A direct upgrade on any farmed-duck-breast recipe The mallard breast is the star turn of any wild duck, and these fillets put it in front of you without the fiddly job of carving the whole bird. Each one is around 75g, lean and dark, with the kind of deep, savoury flavour that takes brilliantly to sharp, fruity accompaniments: blackcurrant, blueberry, orange, cassis, sloe gin. Pan-fry them quickly skin-side down for the crispest finish, slice them across a winter salad with pomegranate seeds, or sauté and serve with a peppered cream sauce. The two-fillet pack is supper for two; the ten-fillet pack is the year's supply.
