Sale!

Free Range 3kg Duck Hamper

Suitable For Home FreezingSuitable For Home Freezing

£55.55 £52.00

Availability: From 17th December 2020

Guild of Fine Foods Great Taste 1 Star Winner, 2020

*Preorder now for delivery from Thursday 17 December. 

The Fosse free range duck is generous and delicious, with succulent marbled meat and an exceptionally rich flavour. Our duck is truly a duck not a duckling! 

  • Slow grown for 3+ months to full maturity
  • Fed a natural cereal diet with plenty of clover-rich pasture to graze
  • Dry plucked and game hung for 7 days

Our hamper is great value and includes

Free Range Aylesbury Cross Duck – 3.5kg typically feeds 6 people
Arrives fresh. Includes giblets, duck fat, cooking instructions and a pop up timer.

Cranberry & Clementine Sauce 220ml typically
Homemade tangy and fruity sauce that pairs perfectly with our birds.

Free Range Chicken Liver Pate 175g typically
Smooth and creamy homemade pate topped off with a thyme-infused clarified butter to melt into that warm toast.

Homemade Leicestershire Picnic Pie 500g typically
Slices of our free range chicken, and gammon sandwiched between the traditional peppery, nutmeg-seasoned pork mince. 

Apple, Sage, Hazelnut & Orange Stuffing
Delicious gluten-free stuffing made in our kitchen.

Guild of Fine Foods Great Taste 1 Star Winner, 2020 judges comments:

Clearly a quality animal, with a tasty overall flavour profile. The leg meat is rich and sweet, retaining good moisture. Lovely intense depth on the nose and a really lovely looking bird. There is a lovely sweetness to the meat along with a soft almost perfumed note which is delightful. Great colour to the skin, visibly moist and a lovely savoury, slightly gamey aroma. Good ratio of fat to meat. A very impressive bird!

In stock

Availability: From 17th December 2020

Categories: , , , SKU: DUCK-HAMPER-APPLE-STUFFING

Our duck is available to pre-order for delivery on Thursday 17 December right through until Wednesday 23 December (and beyond*)

We offer weekly deliveries on a Thursday and Friday via DPD. You can choose from standard, by 12pm or by 10.30am.

Wednesday 25 November: Turkey and Deli products only
Tuesday 22 December: Deliveries for all products
Wednesday 23 December Deliveries for all products
Thursday 24 December: No deliveries
Thursday 31 December: Deliveries for all products
Friday 1 January: No deliveries

*If you order your duck for delivery on or after 31 December, it will arrive frozen.

Cooking

Prepare your bird
  1. Bring to room temperature.
  2. Remove any obvious fat from inside the duck.
  3. Use a needle to prick the skin all over the breast and where the breast joins the leg. Simply pierce the skin, you want the fat to run, but not the juices from the meat.
  4. Lightly season the skin and gently pull the legs away from the body.
Cook your bird
  1. Place in 220 degree pre-heated oven, breast-side down, for 20 mins to sizzle.
  2. Reduce oven to 180 degrees, turn and baste. Baste the bird two or three times during the cook.
  3. Cook for approx. 20 mins per kg for medium-rare, or 30 mins per kg for more well-done (plus 30 mins resting time).
  4. Juices will run clear when cooked. Poke a skewer into the thickest part of the leg, close to the breast. Tip the bird so any juices pour out of the cavity into the roasting tin, then transfer the duck to a warmed plate to rest for 30 mins.
  5. Pour the fat from the tin into a heatproof bowl or dish – the fat is perfect for your roasties – leaving just the brown juices in the tin to add your giblets into to make a rich gravy. Taste for seasoning, and add the redcurrant jelly for sweetness, if you like.
What to do with the giblets
  1. Remove the liver from the giblets. Place giblets in a mini casserole dish with your leftovers in the fridge e.g. celery, carrot, half an onion, bunch of herbs (thyme, bay and parsley go well!)
  2. Cover with cold water and place in the oven along with the duck and cook for the same time and temperature. Simple!
  3. Once the duck is resting out of the roasting pan, add the mini giblet stock and deglaze with wine.
  4. Bring juices to a sizzle on the hob and reduce and strain for a delicious gravy.