We have worked with James & Peter Coleman of Creedy Carver for over 25 years. James rears all of their free-range ducks to the highest welfare standards, on water, resulting in only the tastiest, tender meat.

The ducks are traditionally dry-plucked and hand finished onsite, meaning they are never immersed into hot water like they would be in a conventional plucking process. This avoids any water being absorbed into the meat, ensuring a perfectly crispy skin when cooked. Succulent and full of incredible flavour - it is no wonder that these are the ducks chosen by many world-class chefs in the UK.

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