Whole duck

Whole duck

  • Free range Free range
  • Native breed Native breed
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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.

Quick recipe ideas

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!


Check out more recipes

Roast duck or roast chicken?

Duck has a richer, fattier and more opulent flavour. Chicken is leaner and more subtle

Rob first took the reins of his own butchers at the tender age of 22, and ever since has been focussed on sourcing locally from farmers who have a proper commitment to animal welfare.

Local tasty produce

Whole duck

Whole duck


There are even more tasty morsels here