A large female French Margret Duck breast which is cured overnight in sea salt and a secret mix of spices and demerara sugar. Smoked and cooked for about 6 hours until the duck is perfectly tender and succulent. The perfect flavour combination of juicy duck with a smoky undertone. Amazing served as a main meal with Dauphinoise potatoes and greens or thinly sliced and served with sourdough bread and chutney.
Allergens
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