Properly Free Range Whole Duck

Perfect for roasting whole for a special feast Read more

From £23.00

  • 2kg
    -
    £23.00
    Out of stock
    Serves 4
  • 2.5kg
    -
    £28.75
    Out of stock
    Serves 5
  • 3kg
    -
    £34.50
    Out of stock
    Serves 6

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  • 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
  • Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
  • All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
  • Delivered in compostable and fully recyclable packaging

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. Our free-range ducks live significantly longer than most other free-range and organic birds. 

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.

Roast Duck with Quince & Brussel Sprouts

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.

View recipe

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Family Farms, Not Factory Farms

Our farmers are the lifeblood of our business. With dirt under their fingernails, come rain or shine their commitment to producing food the right way, in harmony with nature, shines through in every mouthful of our produce. We passionately believe in supporting small-scale family farms who produce food honestly and with integrity. We work directly with over 40 regenerative family farms who share our vision of producing the finest food in harmony with nature.
OUR MISSION

Thoughtfully Delivered to Your Door

All Pipers Farm meat is blast frozen at the perfect moment, locking in important nutrients and guaranteeing it tastes amazing. We deliver everything to your door in sustainably sourced, recyclable packaging. Our properly free range meat is carefully wrapped in a fully home compostable, 100% British sheep's wool pouch to keep it in perfect condition during delivery. Should any of your meat thaw during delivery; you can safely refreeze it and keep it frozen for up to 6 months. When you're ready to cook up a feast, you can speedily defrost most of our meat in 15 minutes (larger joints take a little longer). Simply place the items still in their individual packaging into cool water and they will carefully thaw.
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