Wild Scottish Mallard Duck which has been beech-wood cold smoked and infused with orange.
Mallard duck breasts are in packs of two.
They are freshly smoked to order.
Remove excess moisture with kitchen towel. Then season with salt and pepper. Place the breasts in a preheated frying pan with olive oil (or similar oil) at a medium heat for 2-4 minutes, turning frequently to sear breasts then place the breasts onto a preheated oven for 3-5 minutes, remove and leave to rest for a further 2 mins then thinly slice for servicing. Duck can be served rare or well done.