Whole Duck – Dry Aged

We have been asked by several of our Chefs to age these wonderful birds for them in our dry-aging room, this process produces a beautifully crispy skin and a depth of flavour that is unsurpassed.
In fact, these have been on the menu at Aizle in Edinburgh, Matt Sherry at the Balmoral’s Number One fine dining restaurant and St Barts in London to name but a few.
We also supply to local Chefs like James at Wild Shropshire and Ben at The Walrus in Shrewsbury.