0208 166 2688

Whole Gressingham Duck 2.5kg

£5.88/Kg 2-3
1 x 2.5Kg Duck / £14.70
A step up from ordinary duck

Ahh... the famous Gressingham duck.

Named after the little village of Gressingham.

Meaty. Succulent. And more breast meat than any other duck.

They're renowned for their rich and gamey flavour.

And the fact that they've got very little fat.

It's a unique cross between the small but flavourful Mallard duck and the much larger Pekin duck.

Reared on farms in Suffolk and Norfolk. Free-to-roam in light airy barns with natural light, fresh air and bedding straw which is changed daily.

  • What's Delivered?

    Delivered individually wrapped.

  • Refrigeration

    2-3 days (unopened)

    With fridge set at 1-4 °C

    Raw duck is susceptible to bacterial infection, but any bacteria is killed during the cooking process. Keep in mind you don't get the same level of protection if you serve it rare/pink.

    Never wash raw duck as any splashes simply spread the bacteria. Always wash your hands before and after handling it and thoroughly clean the chopping board as soon as you've used it. As well as any other surfaces it's been in contact with.

    Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.

    Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.

    Let the air circulate
    All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. So store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs.

  • Freezing

    2 month

    Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.

    Once frozen your biggest problem is air

    Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.

    The slower you thaw your meat the less juice is lost. Defrost it in the fridge.