Capreolus goes for gold with air-dried duck
Dorset-based artisan producer Capreolus Fine Foods is lining up its recently launched air-dried duck breast for entry into Great Taste 2017 after a strong showing in its regional awards this year.
“I only developed it in the Spring,” said co-owner David Richards, “so it was too late for Great Taste 2016. But we did enter it into the Taste of the West awards, where it won a gold and was one of the top three charcuterie products submitted.”
Top product in the cured meats category at Taste of the West 2016 was Deli Farm Charcuterie’s coppa.
Richards said Capreolus’s new product was made with breasts from free-range ducks bred, raised, and slaughtered by Dan Mason at Sladesdown Farm near Ashburton in Devon.
The breasts are dry-cured with black pepper, rosemary, thyme, and juniper berries, then fermented before being air-dried.
“The fermentation alters the fat and makes it melt in your mouth,” Richards added, “so it has a really silky mouth-feel.”