Whole Duck – Dry Aged

We have been asked by several of our Chefs to age these wonderful birds for them on our dry-ageing shelves, and this process produces a beautifully crispy skin and a depth of flavour that is unsurpassed.

In fact, these are on the menu at our lovely local restaurant Wild Shropshire where James Sherwin uses them in his taster menu.  Also, Stuart Ralston at Aizle in Edinburgh, Matt Sherry at the Balmoral’s Number One fine dining restaurant and to name but a few they are so popular!