Root To Table: Gressingham Duck
Nearly 40 years of experience (and daily fresh straw) ensure high-quality birds from the Gressingham duck farm. The Gressingham Duck first bred in 1980 in the village of Gressingham in Lancashire when a small but tasty wild mallard met a larger, gamy Peking duck. The family proceeded to buy the entire breeding stock and the rest is history.
The unique breed, renowned for its full flavour and a high percentage of breast meat, is bred, hatched, reared & packaged within a few hours of us in Suffolk. Today, Gressingham produce around 130,000 ducks a week and continue to work in the same way as they started centuries ago, tending to each and every bird by hand thereby controlling every part of the process – the way they believe it should be and we couldn’t agree more.
You should also know that the farm-reared ducks are well looked after in big open barns where they are free to roam about. They have plenty of fresh water and are fed a unique diet which adds to the flavour and tenderness of the bird. Furthermore, the farmland is Red Tractor assured which mean that it is regularly, independently audited across a wide range of standards giving us the purchaser and you the consumer, even greater assurance. These guys really are at the top of their game.
The roasted bird has long been a favourite at the British dinner table, unequivocally pink. Not one to reinvent the wheel just for the sake of it, we are serving our Gressingham Duck breasts roasted on the rotisserie with a blush of pink, alongside roasted red peppers & pak choi. It’s so tender and tasty. I highly recommend you try it.
Posted 1st January 2018 by Ronnie Kimbugwe