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Gressingham Duck Breasts for Two
£
£
Save everyday chicken for weeknights. For a special evening, serve tender Gressingham duck and feel like a chef in your own kitchen. Order now and keep the perfect dinner for two in your freezer.
Format | Two raw duck breasts, skin on, boneless, vacuum-packed (2 x 225-250g) |
Origin | Raised by the Buchanan family in Suffolk, the county John Constable painted. No antibiotics, Red Tractor assured |
Preparation | Quick in a pan, on the grill or in the oven |
Result | Juicy, tender meat with crisp golden skin in about 15 minutes |
Delivery | Tracked delivery within 1–2 working days, in an insulated box with ice packs |
Why choose duck breasts from Private Butcher?
❌ Most supermarket duck is bred for speed and needs marinades and clever cooking to hide a flat flavour.
✅ Ours is Gressingham, raised by the Buchanan family in Suffolk, the county John Constable painted. Free to roam in open barns on fresh straw, no antibiotics, Red Tractor assured. The flavour is naturally rich: a pinch of salt, pepper and 15 minutes is all it takes.
Choose proper duck: place your order now.
✅ Ours is Gressingham, raised by the Buchanan family in Suffolk, the county John Constable painted. Free to roam in open barns on fresh straw, no antibiotics, Red Tractor assured. The flavour is naturally rich: a pinch of salt, pepper and 15 minutes is all it takes.
Choose proper duck: place your order now.
- A breed of its own: a cross of wild mallard and Pekin duck, first bred in 1980 in the Lancashire village of Gressingham. Plump breasts, less fat than ordinary duck and a richer flavour.
- Juicy and rich: restaurant-quality duck at home.
- Goodness in every bite: high in iron and protein for energy and strong muscles.
- Raised with care: hand-reared in Suffolk, free to roam in open barns on fresh straw, no antibiotics, Red Tractor assured.
- Easy to cook: as simple as chicken, with a far richer flavour.
Why Gressingham Duck Breasts?
In 1980, in the Lancashire village of Gressingham, a small wild mallard was crossed with a larger Pekin duck. The result was a new breed with plump breasts, less fat and a richer, deeper flavour.
Since 1989 the Buchanan family has raised these ducks in Suffolk, the county John Constable painted. Today every bird is hand-reared on Red Tractor assured farms.
Score the skin, season with salt and pepper and start it skin-side down in a cold pan. Ten minutes later you have crisp golden skin and pink, juicy meat.
The Gressingham Story
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We work with farms and suppliers we trust, and we choose every cut for flavour, consistency and how it cooks at home, not how it looks behind the glass.
Restaurant-quality meat at sensible prices. And we’ll always tell you where it comes from and why we chose it.
The meat we’d happily serve our own family