Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“The whole wild duck was superb — rich, full of flavour, and a real change from farmed birds. Roasted beautifully with crisp skin and tender, dark meat. Perfect with seasonal fruit and red wine sauce. I’ll be ordering again whilst they’re in season.”
“Tasty, but its a bit tricky to eat as its so small and I'm not used to it. On the other hand Gressingham duck, which is all you can buy in shops these days goes the other way and is too big and fatty, and not so tasty. I think I need something in between.”
