Free
Free
Free

Free Range Whole Duck

From £20.00

Our properly free range duck makes a very special meal. With just the right amount of delicious fat, our free-range ducks have tender flavourful meat, and skin that crisps perfectly.

Just like our chickens, our ducks live a properly free-range life, roaming amongst lush Devon pasture, eating a natural diet of forage and whole grains. Our free-range duck live significantly longer than most other free-range and organic birds. 

We hang our ducks for a week to further develop a depth of flavour and enhance the delicious texture of the meat. 

Your meat will arrive frozen.

When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.

You can also gently thaw any items by leaving them in the fridge or at room temperature.

For more information about how to store Pipers Farm click here

Sustainable

We farm in harmony with nature, using regenerative farming techniques to nurture our countryside. By supporting us you are helping us to sustain 25 small-scale farming families.

Our Mission

Speedy Delivery

We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.

Delivery Information

Unrivalled Quality

We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.

Quality

Notes from the kitchen

Preheat the oven to 180C.

Make sure you have removed the giblets from your duck and set them aside to use later to make a gravy.

Prick the skin of the bird all over, concentrating on the fattiest parts, but be careful not to pierce into the flesh.

Season the bird well with sea salt and pepper, including the internal cavity.

Place the bird into a good sized roasting dish, we like to create a trivet using root veg like carrots, celery and onions.

If you are not stuffing your bird, simply place half a lemon, half a bulb of garlic and a handful of herbs inside the cavity.

Place the bird in the oven and cook for 30 minutes per kg. If you have stuffed your bird, add a further 15 minutes on to this time.

You can check to see if your bird is cooked by inserting a metal skewer into the join between the leg and the breast, if the juices run light pink-clear this is a good indication your duck is done.

Rest your bird uncovered for at least 20 minutes before carving.