These beautiful ducks (approx. 2.3kg plus) are hand-reared on the family farm at Swainson House on the edge of the Ribble Valley, and have been since the 1960’s. The family have supplied many famous names and kitchens over the years and we were so delighted when we were introduced by non-other than Nigel Haworth, and were able to become suppliers of their fantastic products.
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, if you are visiting the Capital any time soon and fancy dinner at the Savoy Grill, Executive Chef Matt Worswick uses these very birds on his menu!