The Duck People
From our Red Tractor assured farms here in beautiful East Anglia we rear the remarkable Gressingham Duck®, a unique breed renowned for its superior taste and higher percentage of breast meat.
The Tasty Duck
The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.
The Remarkable Duck
We believe cooking with duck makes a meal much more memorable as it tastes wonderful, is one of the healthier meats you can choose and is easier to cook than you may think. In fact a skinless duck fillet has less calories and less than half the fat of a skinless chicken fillet (a skinless duck fillet has 92kcal and 1.3g of fat per 100g compared to a skinless chicken fillet that has 120kcal and 3.2g of fat per 100g). We want to get more people cooking with duck and have created a range of simple but impressive duck recipes to help you Dine in with Duck. Click here to view them.
More than Gressingham Duck
We might be the “Gressingham Duck people” but there is room in our hearts for other poultry too. From our farms in Suffolk and Norfolk, and working with other British farmers, we produce free-range turkey and goose, which are particularly popular at Christmas.
We have found the most delicious crispy aromatic duck and seasoned duck breasts made from the Pekin Duck produced by partners in Thailand with a unique method to an authentic recipe and to the same exacting standards as our own. So good we had to share them!
Our guinea fowl, quail and poussin are grown on locally approved farms by our friends the Leon family in Brittany, France. We also have quail from the Fylde coast in Lancashire, England.