Luv-a-Duck Introduce the Moisture-Infused Duck Breast to Their Repertoire


Australia’s leading duck grower and producer, Luv-a-Duck is set to launch their delicious new range of Moisture-Infused duck breast on October 23, 2017.


Grown in the heart of Australia’s Wimmera region, the Moisture-Infused duck breasts protect against dryness when cooking, ensuring consistency and quality in every dish without compromising the flavour.


Ideal for high-volume kitchens where consistency is key and time is of the essence, each duck breast is a fixed 260 -280g weight portion making preparation time minimal and ensuring uniformity on the plate.


Helping showcase the product, renowned chef Andrew Blake from Blake’s Feast has created a recipe of grilled duck breast, green mango, pomelo and cashew salad, while Geoff Lindsay from Dandelion and Lamaro’s has created a recipe of seared duck breast with green peppercorns, apple and celery braised in pinot noir with caramelised onions and mashed potato – each dish championing the Moisture-Infused Duck Breast.


Renowned for producing quality and consistency among their entire range, Luv-a-Duck maintains this standard, developing a gluten free duck breast product that is tender, juicy, and easy to cook every time.


For further information about Luv-a-Duck and the release of their Moisture-Infused Duck Breast please head to


About Luv-a-Duck:

From the heart of the Victorian Wimmera, Luv-a-Duck was founded in 1968 when Arthur Shoppee grew a few ducks in his backyard for his family to enjoy. After discovering a market for duck meat in Australia,  he spent the next 30 years travelling the world learning all there was to know about duck farming and developed what is now one of Australia’s leading duck producing companies, Luv-a-Duck.

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