- Duck in Chinese Plum
Duck in Chinese Plum – a boneless duck breast smothered in our Chinese plum sauce. These can be pan-fried, or simply pre-heat a tray in the oven with a little oil, sit the duck on the tray, skin side up. Roast for 20 to 25 minutes at 180°C. For a real crisp finish.
- Duck in Orange
Duck in Orange – a boneless duck breast smothered in our orange sauce. These can be pan-fried, or simply pre-heat a tray in the oven with a little oil, sit the duck on the tray with the skin side up. Roast for 20 to 25 minutes at 180°C. This will give you a real crisp finish.
- Stuffed Duck with Plum and Spring Onion
Stuffed Duck with Plum and Spring Onion – a piece of boneless duck with our home-made stuffing with chunks of fresh plums and spring onion, smothered with our plum sauce. Roast for 1 hour in the oven at 180°C, uncover for the last 20 minutes to crisp the skin.
- Duck and Black Bean Stir-Fry
Duck and Black Bean Stir-Fry – cooked and shredded duck with our black bean sauce and green peppers, mange tout and red onions. As the duck is pre-cooked, this dish can be cooked in a wok for 10 minutes. Very quick and easy, serve on a bed of rice or add noodles to the wok.
(click an image for a larger picture and .pdf)
Free Range Ducks and Geese - These are reared by Stuart Mathison at Southfield Farm in Leven, Near Bridlington. The birds are reared as naturally as possible and spend most of their lives grazing 20 acres of grassland, to which they have direct access.
In the evening, they are fed an ad-lib diet of home produced cereals. Stuart prides himself on producing birds on a completely natural, high welfare system.
Ducks are available all year round and geese can be ordered for Christmas.