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Whole Gressingham Duck
£
£
Duck is the perfect centrepiece for a celebration table, and a chance to enjoy a delicacy that is both delicious and good for you.
As well as protein, duck gives you minerals (selenium, phosphorus, zinc, copper, iron, potassium), B vitamins (riboflavin, niacin, thiamine, B6, B12) and mono- and polyunsaturated fats.
Duck is usually roasted whole, stuffed with apples or oranges. It makes the meat even more tender and full of flavour.
Giblets are included for a proper gravy, and the fat that renders in the oven makes the crispiest roast potatoes. Serves 3–4. Order now for your celebration table.
🛈 About the Farm
Raised by the Buchanan family in Suffolk, the county John Constable painted. The family has farmed in Suffolk since 1971 and has raised Gressingham ducks since 1989.
🛈 How They're Raised
Hand-reared, free to roam in open barns on fresh straw, with no antibiotics. Red Tractor assured.
* Weight 1.6-1.8kg per bird. The price is for one whole duck.
As well as protein, duck gives you minerals (selenium, phosphorus, zinc, copper, iron, potassium), B vitamins (riboflavin, niacin, thiamine, B6, B12) and mono- and polyunsaturated fats.
Duck is usually roasted whole, stuffed with apples or oranges. It makes the meat even more tender and full of flavour.
Giblets are included for a proper gravy, and the fat that renders in the oven makes the crispiest roast potatoes. Serves 3–4. Order now for your celebration table.
🛈 About the Farm
Raised by the Buchanan family in Suffolk, the county John Constable painted. The family has farmed in Suffolk since 1971 and has raised Gressingham ducks since 1989.
🛈 How They're Raised
Hand-reared, free to roam in open barns on fresh straw, with no antibiotics. Red Tractor assured.
* Weight 1.6-1.8kg per bird. The price is for one whole duck.
Why choose a whole Gressingham duck from Private Butcher?
❌ Hunting for a decent duck, hoping the supermarket bird isn't all fat and bone, and no guarantee it will impress on the day.
✅ You get the ready answer: a plump Gressingham duck, Red Tractor assured, with giblets for the gravy. Season, roast and carve. That means time saved and peace of mind before the celebration.
Buy back time for what matters. Order now and enjoy the moment.
✅ You get the ready answer: a plump Gressingham duck, Red Tractor assured, with giblets for the gravy. Season, roast and carve. That means time saved and peace of mind before the celebration.
Buy back time for what matters. Order now and enjoy the moment.
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
- Prep: let the duck come to room temperature, prick the skin all over and season well with salt. Stuff with apples or oranges if you like.
- Roast: about 1½ to 2 hours at 180°C fan, pouring off the fat every 30 minutes. Keep it: duck fat makes the crispiest roast potatoes you'll ever have.
- Gravy: while it roasts, simmer the giblets with an onion and a bay leaf. Rest the duck for 15 minutes, then carve.
Roast Duck, Done Properly
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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