Wild ducks, like all game birds, naturally have less fat than farmed animals as a result of their diet and active lives. For this reason, the second rule for wild duck is to be careful not to overcook it. Perfectly cooked wild duck is juicy and tender. Overcooked wild duck, on the other hand, can be tough and dry so keep a close eye on the clock during cooking.
Wild duck can be enjoyed from September until 20th February. This duck may come frozen depending on the number of duck shot on our local shoots that week. Freezing is the best preservative so it will still taste delicious!
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 3 days
Wild duck is beautiful roasted whole in a hot oven. Preheat your oven to the temperature and pat your duck dry using kitchen paper. Prick the skin and season well with salt and pepper. For crispier skin, brown the duck in oil or duck fat in a hot frying pan before roasting. Otherwise, brush the duck with olive oil before placing it in your roasting tin. A mallard will roast in around 30 minutes or less and need between 5 and 15 minutes resting time, while a teal will cook in about 10 minutes with 10 minutes resting time. Check wild duck towards the end of its cooking time: the juices should still run red and the meat should be pink.
Andy Clarke believes in low-intensity farming, rearing his herds of Sussex cows and Romney sheep on traditional grasses – a slow