Corn-Fed Duck Maryland | Aurum’s Signature
$28.50UNIT
Aurum Corn-Fed Duck Maryland is a flavourful bone-in selection from our signature Corn-Fed Duck, combining the leg and thigh in one generous cut.
Known for its cherry-red duck meat, rich duck flavour and delicate natural fat, Duck Maryland is especially suited to slow cooking, roasting, braising, confit, curry and master stock preparations. The bone helps carry flavour through the meat, while the natural duck fat supports a tender texture and rounded savoury finish.
This cut is ideal for customers who want the depth and character of Aurum Corn-Fed Duck in a practical portion format. It performs beautifully in both Asian and Western cooking, from Cantonese-style braised duck and red curry to duck confit, ragù and slow-roasted duck Maryland.
Suggested recipes: Duck Maryland Confit, Master Stock Braised Duck Maryland, Cantonese-Style Braised Duck Maryland, Red Curry Duck Maryland, Slow-Roasted Duck Maryland with Five-Spice, Duck Maryland Ragù, Duck Maryland with Orange Glaze, Soy-Braised Duck Maryland with Shiitake Mushroom and Charcoal-Grilled Duck Maryland with Plum Glaze.
Pairing suggestion: Pinot Noir, Grenache, Shiraz, orange wine, Japanese whisky highball, roasted oolong tea, pu’er tea or hojicha.
Aurum Corn-Fed Duck is raised in collaboration with dedicated partnered local corn-fed duck farmers in Southern NSW, through a farming and feeding programme curated by the Moorabool Valley Duck Farm team.
With expanded growing space to support quality and production consistency, this programme helps develop the duck’s distinctive cherry-red meat, rich flavour and delicate natural fat.
Aurum Corn-Fed Duck Maryland offers rich duck flavour, cherry-red meat and a tender, satisfying bite.
When slow-cooked, roasted, braised or confit, the natural duck fat renders through the meat, creating a deeper savoury finish and excellent sauce-carrying quality.
~230-260g each · 4pcs (~1kg) per pack · 15 packs (~15kg) per carton
A generous bone-in duck selection, best suited to cooking methods that allow the meat, bone and natural duck fat to work together.
For Corn-Fed Duck Maryland, we recommend slow roasting, braising, confit, curry, master stock or charcoal grilling. It performs especially well in Duck Maryland Confit, Master Stock Braised Duck Maryland, Red Curry Duck Maryland, Soy-Braised Duck Maryland with Shiitake Mushroom and slow-roasted five-spice dishes.
Pair with Pinot Noir, Grenache or Shiraz for richer duck dishes. For a modern pairing, serve with Japanese whisky highball or orange wine. For tea pairing, choose roasted oolong, pu’er tea or hojicha.
