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A first from Woolies, this free-range product is hand-trimmed of excess fat and bone, then air-chilled and marinated for perfect flavour and texture. Here are some serving suggestions to try.
Salads, buddha bowls and spring rolls
It’s the ideal addition to spring salads, buddha bowls, spring rolls and delicious duck pancakes.
Serve it with crunchy greens, a tangy sauce and get stuck in. And the cherry on top? Add some duck skin crackling – batch-cooked to perfection – for that extra crunch.
Duck pancakes
Cook the duck breasts according to package instructions. Slice and serve in pancakes with cucumber ribbons, spring onions, crème fraîche, a dollop of sambal oelek, toasted sesame seeds, and an Asian sweet-and-sour dipping sauce of your choice
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