Don't miss our duck livers. They will be available for deliveries between the 10th and the 21st July while stocks last.
Trim away any excess sinew or fat. Season them well. Fry on a medium/high heat for about 2 mins on each side, until nicely coloured. You can finish them in the pan with a dash of booze, lemon juice or vinegar and a knob of butter. Leave them to rest for a few mins. They are best lightly pink in the middle; cook longer for well done. They are also perfect for making into a pâté or parfait.
This product has been previously frozen and is not suitable for home freezing.<.strong>
Keep in the fridge, below 5°C, and use by the date on the label.
Organic duck farmer
Our organic free-range ducks are reared by Ross Gardner, whose family have been farming poultry for half a century, and Rod Hall aka Roddy from Rod & Bens, just up the road from us on Bickham Farm, Devon. They certainly know how to keep their birds happy; the farm is Soil Association certified, for the best possible standard of welfare.