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Gressingham Duck Legs x2 for Family Dinners and Friends Round: Juicy Meat, Crispy Skin
£
£
Juicy meat with a gentle sweetness and thin skin that roasts to a proper crunch. Roast them, grill them, pan-fry them or slow-cook them into classic duck confit. Order today and make dinner the easy way.
Format | Two duck legs, skin on, frozen fresh and vacuum-packed (2 x 280-340g) |
Origin | Raised by the Buchanan family in Suffolk, the county John Constable painted. Fed on grass and grain, no animal by-products, no antibiotics. Red Tractor assured |
Preparation | Roast, grill, pan-fry or slow-cook as confit |
Result | Tender meat that falls off the bone, with crisp golden skin |
Delivery | Tracked delivery within 1–2 working days, in an insulated box with ice packs |
Why choose duck legs from Private Butcher?
❌ Most supermarket duck is bred for speed: the skin turns rubbery, the meat dries out and the flavour is flat.
✅ Ours is Gressingham, raised by the Buchanan family in Suffolk, the county John Constable painted. Free to roam in open barns on fresh straw, fed on grass and grain with no animal by-products, no antibiotics, Red Tractor assured. Thin skin that crisps beautifully and meat that falls off the bone.
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, fed on grass and grain with no animal by-products, no antibiotics, Red Tractor assured. Thin skin that crisps beautifully and meat that falls off the bone.
Choose proper duck: place your order now.
- Natural quality: no antibiotics, no animal by-products, a natural diet of grass and grain, hand-reared on Red Tractor assured farms for the best flavour.
- Good for you: rich in B vitamins and iron to support your immune system.
- Tender meat: juicy meat with crisp skin, perfect for roasting and the grill.
- Easy to cook: as simple as chicken legs, for everyday dinners or a slow Sunday confit.
- Fast delivery: tracked delivery within 1–2 working days, straight to your door.
Why Gressingham Duck Legs?
Our duck legs have juicy meat and thin, crisp skin that's perfect for roasting, pan-frying or the grill.
The flavour is rich with a gentle natural sweetness, which makes every dish that bit more special. Two legs per pack: a proper dinner for two, or add a third pack for the whole family.
Juicy Meat and Crispy Skin
- The night before: rub the legs with plenty of salt, a little garlic and thyme, cover and leave in the fridge.
- Slow-cook: rinse and pat dry, then cook gently in duck fat at 140°C (120°C fan) for about 2½ hours, until the meat is meltingly soft.
- Crisp: roast skin-side up in a hot oven for 15 minutes. Serve with potatoes roasted in the same duck fat.
- Short on time? Simply roast at 180°C fan for about 1½ hours.
Duck Confit at Home
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 more meat, 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.
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