The whole bird and nothing but the bird. Beneath the skin lies a thin, consistent layer of wonderfully smooth white fat which melts in the mouth and keeps the meat deliciously moist while cooking.
All of our butchers use Aylesbury ducks, one of the few native free-range British duck breeds remaining. By rearing these ducks naturally at their own pace (unlike continental ducks), the birds develop a sweet, rich and gamey meat which is bursting with flavour.
Minimum weight: 2kg
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Rub your duck in orange zest, chopped rosemary and thyme. Prick an orange an insert in the cavity with garlic before roasting for 1.5 hours. Sit back and enjoy!
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Duck has a richer, fattier and more opulent flavour. Chicken is leaner and more subtle