Reared locally in Devon's Blackdown Hills, all of our ducks are a crossbreed between a Pekin and an Aylesbury. These traditional birds produce meat that's unforgettable from the first taste – juicy, rich and sublimely earthy, with just the right amount of sweet fat. Put a spin on Sunday lunch by serving a whole roast duck, accompanied by a fruity sauce. Or rustle up a romantic supper that tastes decadent but is done in no time. By working with a poultry specialist who has decades of experience running a Soil Association-certified farm, we know that our duck has been reared in a natural, high-welfare system and provides a quality of meat that's second to none.