Produced in County Cavan, Ireland, using a premium Aylesbury–Pekin cross renowned for its rich flavour, tender meat and succulent texture. Carefully reared on a natural grain-based diet and wet-plucked for a clean finish, it is ideal for traditional whole roast duck, confit, slow roasting, smoking, or breaking down into breasts, legs and carcasses for a wide range of professional kitchen applications, including rich stocks and sauces.
Technical
Format: Whole wet-plucked duck, approximately 2kg each, 6 ducks per case.
Storage: Keep refrigerated between 0°C and 4°C.
