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  • A whole, cooked properly free range duck
  • A whole, raw properly free range duck
  • Sliced and cooked properly free range duck with vegetables and gravy
  • Properly Free Range Whole Duck

Properly Free Range Whole Duck

Perfect for roasting whole for a special feast Read more

From £26.30
Pick your size
  • 3kg
    -
    £39.50
  • 2.5kg
    -
    £32.90
    Serves 5
  • 2kg
    -
    £26.30
    Serves 4

  • Our Properly Free Range Duck makes a very special meal. Perfect for roasting whole and glazing, for a special feast. 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 pasture, eating a natural diet of forage and whole grains. 

    This delectable duck has picked up some of the country's top awards including 2 stars in the renowned Great Taste Awards. 

    "Fantastic, well rounded flavour with tasty skin." 

    "Melting and very delicious." 

  • 100% Free Range Duck

  • 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.

  • All of our meat is delivered frozen ready to pop straight into your freezer, once defrosted these can be kept in the fridge for up to 3 days.

    • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
      Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
      Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
      Standard Delivery Highlands & Islands (2 day service) is £14.95
    • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
      Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
    • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
      All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
    • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
      Delivered in compostable and fully recyclable packaging

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There is something right about eating a roast duck on a cold winters night. Whether it's the combination of rich fat, needed to stave off the cold, or the pink meat that pairs so wonderfully with the seasons pickings.

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How to Butcher A Whole Duck

Butchering a whole duck leads to a whole new realm of duck recipes at your fingertips. Use the breast for a delectable stir fry, the legs for a 'fakeaway' treat of KFD and the wings to make a wholesome, warming broth.
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Why buy Properly Free Range Duck?

Duck, once seen as a rare treat, perhaps a centrepiece for a smaller Christmas gathering, or often a fancy dinner party special, is now growing in popularity and is being consumed with reverence and greater frequency.
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