Properly Free Range Duck

Our Properly Free Range Duck is raised with care across open pastures, allowing natural behaviours and a varied diet that enrich flavour. Each bird is reared slowly, respecting its welfare and the land it grazes. The result is tender, r...

Our Properly Free Range Duck is raised with care across open pastures, allowing natural behaviours and a varied diet that enrich flavour. Each bird is reared slowly, respecting its welfare and the land it grazes. The result is tender, richly flavoured duck meat that reflects the seasons and the landscape it comes from.

Properly Free Range Duck
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Frequently Asked Questions

What does properly free range mean for your duck?
Our ducks live outdoors on open pasture with a varied natural diet, not in barns with token outdoor access. Slow rearing in the open air is what builds the depth of flavour duck should have.
What duck do you currently sell?
A properly free range whole duck. Buying the whole bird gives you the breasts, the legs for confit or slow roasting, the fat for cooking, and a carcass for stock.
Why buy a whole duck rather than just breasts?
A whole duck is three meals in one bird. Roast it whole, or joint it: breasts for quick cooking, legs for slow, then render the fat and simmer the carcass for stock. Nothing is wasted.
Should I save the duck fat?
Always. Pour off and keep the rendered fat from roasting; stored in a jar in the fridge it keeps for months and makes the best roast potatoes you will taste.
How do I roast a whole duck?
Prick or lightly score the skin so the fat can render, season well, and roast on a rack so the bird is not sitting in its own fat. Pour the fat off once or twice during cooking and save it.
How many people does a whole duck serve?
As a guide, a whole duck serves two to four, depending on its weight and your sides. Duck carries more fat and less breast meat than chicken, so it goes less far than a similar sized bird.
How should I store the duck when it arrives?
Refrigerate it as soon as it arrives and cook within the use-by date, or freeze it on arrival. Defrost thoroughly in the fridge before cooking, allowing a full day for a whole bird.
Why does pasture-raised duck taste different?
Diet and time. A duck that forages a varied diet across open ground, growing at its own pace, develops darker, richer meat than a fast-reared barn bird ever can.