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HomeWhole Free Range Waxed Duck with Giblets (2.5-3kg)
Whole Free Range Waxed Duck with Giblets (2.5-3kg)
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Whole Free Range Waxed Duck with Giblets (2.5-3kg)

4

For Christmas, Chris grows ducks on for that little bit longer to suit bigger gatherings, and we're lucky enough to have some of these to sell this year. Chris waxes and hangs his ducks for perfectly crisp skin and deliciously tender leg meat.

Serves 5

£39.95
£1.60 / 100g

Whole Free Range Waxed Duck with Giblets (2.5-3kg)

£39.95

USE BY

Because of the nature of this product, shelf life will not reach Christmas Day if delivered on Friday 19th & Saturday 20th December. Deliveries from Sunday 21st December onwards will have shelf life to at least Christmas Day.

For Christmas, Chris grows ducks on for that little bit longer to suit bigger gatherings, and we're lucky enough to have some of these to sell this year. Chris waxes and hangs his ducks for perfectly crisp skin and deliciously tender leg meat.


Reared just south of the Somerset/Devon border, our free-range ducks are raised with care by husband-and-wife team, Chris and Hollie, the kids and their duck dog, Spot. The ducks are free to roam on grassy fields and mature at their natural rate with plenty of water to paddle and splash in. They are dry plucked and waxed for an exceptional finish. This allows for an effortless crisping of the skin and rendering of fat when cooked gently. Due to the way these birds are reared, they develop a sweet and tender meat, with a gentle ochre hue in the skin from the rich diet they enjoy.

Duck (100%).


For allergens see ingredients in BOLD.

This is a raw product that must be cooked. Store below 3°C.
Cooking times may vary depending on your oven. The below timings are for a 3kg duck:

1. Remove your duck from the fridge 1 hour before you want to cook it. We recommend removing the packaging before allowing your joint to come to room temperature.
2. Fill your kettle all the way up and boil it. Preheat your oven to 250°C fan (as hot as possible).
3. Place your duck on a rack or wire tray. Score the duck breasts in desired pattern, making sure to cut deeply enough to just break through the skin.
4. Place your duck, on its trivet, in an empty sink. Pour your whole kettle of water over the duck and repeat the process once more. This scalds the skin and allows deeper penetration of salt and extra crispy skin on roasting.
5. Rub fine salt into all the score marks and leave for 10-20 minutes while the oven warms up.
6. Place your duck on a tray in the roasting hot oven for 20 minutes until the skin begins to crisp.
7. Reduce your oven temp to 190°C/170°C fan/gas mark 5 with the duck still in there and roast for 1 hour 30 minutes or until the internal temperature has reached 75°C.
8. Remove from the oven and leave to rest in a warm place for 15 minutes before carving.

This product is only available on Christmas delivery dates between Friday 19th December and Wednesday 24th December.


Because of the nature of this product, shelf life will not reach Christmas day for deliveries on 19th & 20th December. 21st December onwards will have shelf life past Christmas.

While we do everything we can to make sure product information displayed on our website is correct, product recipes and ingredients are subject to change. This may affect nutrition, dietary, and allergen information. We recommend you always check the product label before use.
Country of origin: UK

Reviews.co.uk | Product

Fiona, Wed, 14 Jan 2026

Excellent duck. The giblets were used to make a stock, and the duck cooked and served with a spiced plum sauce. We can't imagine having anything else on Christmas Day.

Reviews.co.uk | Product

Chris, Wed, 14 Jan 2026

Excellent duck plenty of meat which was full of flavour, have had for the last couple of years and will definitely have again.

Reviews.co.uk | Product

Anonymous, Tue, 13 Jan 2026

Reviews.co.uk | Product

Gerald, Thu, 18 Jan 2024

Good size and excellent flavour. FIndingthe giblets was a nice surpise. Maybe advertise their presence in advance? :-)