Whole Duck - 2.5kg minimum

  • Serves - 4 - 5
  • Out of stock

Minimum Weight: 2.5kg

Product description

Carefully boned by Greendale Farm Shop’s skilled butchers, this breast of Lamb comes direct from the farm to your plate. With a delicious garlic and herb stuffing, it’s the ideal roast for a family get-together.

*PLEASE NOTE* This seasonal item is only available to pre-order for collection or delivery between 18/12/2023 to 24/12/2023 (exclusions apply)



This Free_Range Whole Duck comes from a carefully chosen poultry supplier, Creedy Carver, based at Merrifield Farm in Crediton, Devon. Peter and Sue Coleman pride themselves on producing top_quality poultry (Chickens as well as Ducks) whilst maintaining a very sympathetic approach to bird welfare. Their Free_Range Ducks start out in temperature_controlled brooder units; at 28 days old the Ducklings are moved to free_range arks, where the small flocks enjoy daytime access to grassy paddocks, as well as a little pond (actually a repurposed child’s paddling pool). The Ducklings are fed a low density, GM_free diet of corn, vegetable protein, minerals and vitamins, with no antibiotics or growth promoters. This allows the Ducklings to mature at their own, natural pace, and leads to superb quality meat with an outstanding flavour.

Butcher's Tips

Duck is full of flavour and is also quite rich. You won’t need to add any fat when cooking, as the fat under the skin will melt during cooking and baste the meat naturally.

How to Cook

Remove the Duck from the fridge and allow it to come to room temperature; preheat the oven to 190°C/350°F/Gas Mark 4. Place the Duck in a roasting tin, then take a cocktail stick and carefully prick the skin all over the fatty parts of the bird (the breast, and where the breast joins the leg). You just need to pierce the skin, so that the fat beneath it will run as it melts; don’t pierce too deeply, as you don’t want the juices to run out of the meat. Season the skin lightly with salt and pepper, then put the bird into the hot oven. Use the juices to baste the Duck regularly as it cooks, then after about an hour and half check to see if it’s ready by inserting a clean skewer into the thickest part of the leg; if the juices run clear, the Duck is properly cooked. Remove the cooked Duck from the oven, lift it out of the tin and tip it slightly, to pour any melted fat or juices back into the roasting tin (you can use these to make gravy). Let the Duck rest in a warm place for 15 minutes before carving.

Product specification

Storage Instructions

Store in fridge and consume within 2-3 days of receipt. Unsuitable for freezing. All items are labelled with use by dates.

Source Devon, UK


Delivery or collection, we’ve got it covered!

Click & Collect FREE - Order online and collect from our Farm Shop, You can choose to collect on a ‘specified day’ (starting approx. one week from ordering) during checkout. We will email you when your produce is ready for collection.

Local Delivery £4.95 (Free on orders over £50) - We offer local delivery for customers living in the EX1 to EX5, and EX8 to EX11 postcode areas. Choose a ‘specified day’ during checkout.  Please note: All orders to the remaining EX postcodes will be delivered using our standard national courier.

National Delivery £7.95 (Free on orders over £50) - We offer nationwide delivery. Choose a delivery date during checkout.

National Saturday Delivery £7.95 - We offer nationwide delivery on Saturdays. Choose a delivery date during checkout.

Fresh Greendale Produce - Meat and seafood will be bagged and ready to cook or freeze on delivery. All fresh meat and fish will be vacuum-packed and labelled with use-by dates and a suggested frozen shelf life. Packaging or labelling may change depending on preparation or delivery limitations. When the meat or fish has been packaged it is immediately placed in an insulated envelopes and surrounded with chilled gel-packs to keep it cool and in perfect condition.

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Greendale Farm Shop Sidmouth Road Nr. Farringdon Exeter EX5 2JU

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