A Free range wonderfully flavoursome duck for an alternative Christmas meal. This is a slower growing duck which has a larger quantity of leaner, darker meat than other commercial breeds. The birds are fed on a natural, cereal based additive-free diet and are all grown and processed on a small family farm. Giblets and cooking instructions included.
Available for Christmas orders only for collection or home delivery. Average duck sizes are 1.8-2.2Kg (Small Duck) or 2.7-3.2kg (Large Duck) £12.50 per kg
How it works:
1. Select your desired size from the drop down box above.
2. Pay a £10 deposit on-line
3. If ordering for delivery we’ll contact you for your card details and put payment through for the balance when we know the exact weight of your duck.
Barbary Duck Size GuideA simple size guide for our Barbary Ducks. (£5.68 per Lb or £12.50 per Kg)
|Guests||Weight in Lb||Weight in Kg||Approx Price|
|2 - 3 guests||Small (4Lb)||Approx 1.8 Kg||£23|
|3 - 4 guests||Small (5Lb)||Approx 2.3 Kg||£28|
|4 - 6 guests||Large (6Lb)||Approx 2.7 Kg||£34|
|6 - 8 guests||Large (7Lb)||Approx 3.2 Kg||£40|
|8 - 10 guests||Consider Treacle Gammon||Consider Treacle Gammon||Consider Treacle Gammon|
|10 - 12 guests||Consider Turkey Crown||Consider Turkey Crown||Consider Turkey Crown|
|12 - 14 guests||Consider Goose||Consider Goose||Consider Goose|
|14 - 16 guests||Consider Whole Turkey||Consider Whole Turkey||Consider Whole Turkey|
|16+ guests||Consider Rib of Beef||Consider Rib of Beef||Consider Rib of Beef|
Recipe Suggestion: Honey-roasted duck with creamed cauliflower
Prep: 15 mins
Cook: 45 mins
2 sprigs thyme
2 bay leaf
4 tbsp honey
2 bunches watercress
For the creamed cauliflower:
1 head cauliflower, broken into small florets
2 shallot, finely sliced
knob of butter
4 tbsp double cream
For the garlic crisps
6 garlic cloves
vegetable oil, for frying
- Heat oven to 220C/fan 200C/gas 7. Dry the duck with kitchen paper and liberally season all over with coarse salt. Put the thyme and bay leaves inside the cavity, then place the duck on a rack over a roasting tray.
- Cook for 10 mins or until the skin begins to turn golden, then reduce the heat to 180C/fan 160C/ gas 4. Cook for a further 45 mins, basting the bird with honey every 5 mins or so for the final 20 mins of cooking. Your bird will now be roasted to medium – cook 10 mins more, if you like your duck well done. Set aside to rest, uncovered, for 10 mins.
- Meanwhile, make the creamed cauliflower. In a pan, cook the caulifl ower and shallots in the butter over a low heat for 20 mins until softened and any liquid has evaporated. Spoon into a liquidiser with the cream and whizz to a purée. Season and keep warm.
- For the garlic crisps, thinly slice the garlic cloves using a really sharp knife or a mandolin. Place the slices in a pan along with the milk and slowly bring to the boil.
- Remove from the heat and strain the garlic slices, discarding the milk (or save it for mashed potato). Leave the garlic to drain on kitchen paper. Cover the bottom of a frying pan with the oil and heat. Fry the slices, a couple at a time, until golden and crisp, then remove with a slotted spoon.
- To serve, carve the duck and serve alongside the creamed caulifl ower and sprigs of watercress, sprinkled with the crisp garlic slices.