With a thick layer of fat, and a deeper, meatier flavor than chicken, duck breast is a great way to bring a fancy French feel to your dinner. Pan sear for a traditional preparation, or try your hand at confit. Duck breast pairs beautifully with fruit sauces and chutneys to counter the heavy, fatty flavor. Use the leftover rendered fat to make some duck-fat fried potatoes for an absolutely decadent side.
Delivered frozen.
Hamburg, PA
Dr. Joe Jurgielewicz and Sons have been in the duck breeding industry since 1984. Dr. Joe is a veterinarian trained at Cornell University and the only vet-doctor in this country who is also a duck farmer. Although the Jurgielewicz name goes way back in the Long Island Pekin duck farming tradition, it is now operating out-of-state. Dr. Joe decided to open his first farm on 500 acres of rolling Pennsylvania farmland together with his two sons once Long Island became overcrowded with duck farms and pollution problems followed. Dr. Joe raises a Pekin duck strain that is greatly sought after by Asian chefs. His farm is one of the only vertically integrated duck farms in the U.S. These ducks are fatter than most, are raised in modern, clean barns with mesh floors that have lots of fresh air flowing throughout. To eliminate any chance of polluting the environment, Dr. Joe collects solid duck waste and turns into a dry sanitary fertilizer that he gives away free to local farmers in his area. He also employs sustainable farming practices including a modern wastewater treatment plant on the farm which conserves and recycles water, prevents runoff and preserves the integrity of the soil. All his ducks are free roaming, antibiotic and hormone free, and raised on well water, soybeans and home-grown corn.
Product arrives frozen and can be stored in freezer up to 12 months past freeze-by date on package. Keep frozen until ready to use. Defrost in the fridge and cook within 2 days.
