Boneless Duck Breast

Boneless Duck Breast.

How to cook it — Simmer for stock

Roast the bones first for colour, then cover with cold water and simmer six hours or more, skimming as you go.

Good to know

$15.99 per pound. Pick the amount you want; we cut to the top of the range and charge what it weighs.

• Cut fresh at 700 Atlantic Street, Roseville — never pre-packed

• Vacuum sealed the morning it leaves

You pay for what you actually get

Everything here is cut by hand, so no two pieces weigh the same. This is the same way you have always been charged at our counter — the scale decides, not the sticker.

When you order online we place a hold on your card for the top of the weight range shown above. Nothing is charged yet. Once your order is cut and weighed we charge the actual weight , and the rest of the hold is released back to you the same day. It usually clears your statement within one to five business days, depending on your bank.

You are never charged more than the hold, and you are never charged for meat you did not receive.

How it gets to you

Pickup at the counter, usually ready in two hours. Local delivery is free over $89 — order by 4 PM and it arrives the same evening. Shipping is free over $149 in the West and over $249 everywhere else in the lower 48. Boxes go out Monday through Thursday to the West and Monday through Wednesday everywhere else, packed in an insulated box with gel packs so it arrives cold.

Family-owned at the same address since 1946.