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Duck: Breast



The Muscovy ducks are raised all naturally making this breast a treat! The breasts come one to a pack, weighing between .75 and 1 lb.

Description: These are surely a treat! The breast are between .75 and 1 lb each. The Muscovy ducks are raised all naturally (free of growth hormones and antibiotics). Muscovy duck is prized for its deep red, lean meat and mildly gamey flavor. This thin-skinned duck has up to 40% less fat than its Pekin counterpart, and has a larger breast.

Recipe: Muscovy duck can be grilled, pan seared or slowly roasted. This Peppered Duck Breast with Red Wine Sauce is a perfect recipe to showcase the stellar flavor of this duck!

Nutrition: Muscovy duck is a great source of protein. The breast is also a good source of calcium and iron.

Storage: Keep frozen until ready to eat.

Griggstown Farm

In 1975, George Rude began raising a handful of quail on two acres of a farm located in the historic village of Griggstown in Princeton, N.J. At that time the property was owned by Peter Josten. By the time George Rude purchased the land from Josten in 1992, the Griggstown Quail Farm had grown to over 65 acres raising pheasants, quail, chickens and, when in season, Mallard and Muscovy ducks, turkeys, and partridge. All the birds were all natural (free of growth hormones and antibiotics) and cage free without overcrowding, a standard George Rude keeps to this day. The farm is proud to raise all natural free range heritage breed turkeys, which are the closest breed to the turkeys that the Pilgrims ate. We also raise free range traditional white turkeys and free range pheasants, which are available in the store from October until March. We sell most of the turkeys during Thanksgiving; make sure to place your order early since we sell out each year! The farm houses a USDA processing plant which processes poultry five days a week. Deliveries to distributors and restaurants are made everyday. The farm sits just off Bunkerhill Road in Griggstown and passers by often see horses peacefully grazing in the fields of the Griggstown Farm.

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