• Helping showcase the new product, chef Andrew Blake from Blake’s Feast created a recipe of grilled duck breast, green mango, pomelo and cashew salad.
    Helping showcase the new product, chef Andrew Blake from Blake’s Feast created a recipe of grilled duck breast, green mango, pomelo and cashew salad.
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Duck grower and producer Luv-a-Duck has launched a new range of moisture-infused duck breasts.

Grown in Australia’s Wimmera region, the moisture protects the breasts against dryness when cooking.

The gluten-free range is suited to high-volume kitchens where consistency is key.

Each duck breast is a fixed 260-280g weight portion, making preparation time minimal and ensuring uniformity on the plate.

Luv-a-Duck was founded in 1968 when Arthur Shoppee grew a few ducks in his backyard for his family to enjoy. Soon after, he discovered a market for duck meat in Australia and spent the next 30 years learning all there was to know about duck farming.

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