Where can i buy duck meat near me

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How to cook duck
How to cook duck breast
How to roast a duck
How to carve a duck
What kind of duck is sold in grocery stores?
What is the price of duck meat?
How much does a pound of duck cost?
Which duck meat is best?

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For hundreds of years, many cultures around the world have enjoyed the flavours of duck meat as part of their varied diet. Yet, for the average Australian household, duck might not necessarily be the first protein that would be considered for the next family meal. However, with the ability now to buy duck online and have it delivered to your door, there is no better time to give it a go and to wow your family and friends with your cooking ability to serve duck.

There are plenty of options when it comes to using duck when cooking:

Duck Meat - If you are planning to use duck meat as the primary ingredient, ideally the duck legs and duck breasts are your two best options. Due to ducks being classed as “waterfowls”, they have a layer of fat between the skin and the meat, which makes it perfect to get some amazing flavours and textures by rendering the fat whilst cooking it.
You can also take the the internal organs of the duck and other ingredients to create pate or as a substitute for goose in foie gras.
You can also extra the fat from the duck and save it to use as a lard or oil substitute - a common and extremely tasty option is to roast potatoes in the fat to get them extra crispy. If you have never tried duck fat potatoes, then you need to make it top of your list!

Just like with any other protein, the quality of the duck and how it was farmed is extremely important so as to get maximum flavour from the meal. Game Farm prides ourselves on the way we select our products and as of now also supplying free range duck meat, where you can now buy online as well. We look forward to you sharing what you have made with us!

We offer a range of premium products from plump juicy breasts, smoked duck, dry-aged duck, homemade terrines, gloriously delicious whole duck and limited release goose. We all know duck & goose are synonymous with pleasure, opulence and top-end cooking experiences, but now you get to have these wonderful flavour experiences in your own home kitchen.

Our ducks are sourced through the leading and primary ethical farming producer in Victoria, with the highest certifications for animal welfare.

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Corn fed Aylesbury duck breast from the Macedon Ranges. Wonderful to sear or roast for a delicious, quick meal.

Discover more of our free-range poultry cuts, here. We have delectable recipes using poultry in our archive. Expand your repertoire with braised duck with bacon, prunes & kale, taco chicken skewers, and barbequed Szechuan chicken.

This is a fresh product, best cooked within 2-3 days.

Each duck leg will weigh between 210g-220g.

How to cook duck

Duck is a wonderful type of poultry with many delicious cuts. The cuts from a whole jointed duck vary and are wonderful for trying different techniques and recipes. Duck breast is best pan-seared while the legs and wings are best slow cooked. When braised slowly with wine, aromatics and garlic, duck legs made for a rich ragu to serve with pasta.

How to cook duck breast

To cook duck breast, we like to start it skin side down in a cold pan. As the pan gently warms over medium heat, the fat from the breast will render slowly, allowing for crispy skin without burning. Keep frying the duck breast skin side down for 5-10 minutes until the duck is golden and brown then flip over. Place the duck breast in a pre-heated 180°C oven for 5-6 minutes for a rosy pink hue. Rest the duck breast for 10 minutes before serving.

How to roast a duck

Preheat the oven to 180°C then prick the duck skin all over with a sharp knife and season generously with salt. Place the duck on a wire rack in a roasting tray. Roast the duck, rotating breast side up to breast side down every 30 minutes for about an hour and twenty minutes or until the internal temperature reads 64°C and the skin is brown and crisp. Rest for 30 minutes covered loosely in foil, before carving.

How to carve a duck

To carve a duck, it is best to wait until the duck has rested before finding your sharpest knife. Cut between the breast and maryland then pull downwards to remove the maryland from the body on both sides of the duck. To remove the breast, slice between the ribcage and the breast bone. All removed pieces can then be portioned to serve. We like to serve our Peking duck style with warmed pancakes, hoisin sauce, cucumber and spring onion.

Find our entire selection of poultry and game to cook your next feast with. Complete your weekly shop at Meatsmith Specialty and Wine Merchant. Enjoy free delivery on orders of $100 and more in selected suburbs throughout Victoria.

What kind of duck is sold in grocery stores?

The duck breasts and whole ducks sold in supermarkets are usually Pekin, or Long Island, ducks. Once raised on Long Island, these birds are now grown on farms around the country, and the largest producer is in Indiana, a long way from New York. Most duck breasts are sold whole, with the skin on but without the bones.