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Edenmoor
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Rated Excellent (8,000+ Reviews)
A whole, cooked properly free range duck
A whole, raw properly free range duck
Sliced and cooked properly free range duck with vegetables and gravy
Properly Free Range Whole Duck

Properly Free Range Whole Duck

Perfect for roasting whole for a special feast

From £32.90
Pick your size
  • Serves 4 - 6
    3kg
    £39.50
  • Serves 5
    2.5kg
    £32.90

Why we love this

  • British Farms
  • Free Range
  • Slowly Grown

I'm full of duck and I've never been so happy. Thats some gourmet duck right there - gf.

Scott

Edenmoor Quality

  • 100% Recyclable Packaging

    Packed in fully recyclable packaging to reduce waste

  • Sustainably Farmed

    Carefully selected products and sustainably farmed meat

  • Tracked & Next Day Delivery

    Delivered on the day of your choice

  • Our Properly Free Range Duck makes a very special meal. Perfect for roasting whole and glazing, for a special feast. With just the right amount of delicious fat, our free-range ducks have tender flavourful meat, and skin that crisps perfectly.

    Just like our chickens, our ducks live a properly free-range life, roaming amongst lush pasture, eating a natural diet of forage and whole grains. 

    This delectable duck has picked up some of the country's top awards including 2 stars in the renowned Great Taste Awards. This year, Good Housekeeping voted our whole duck as one of the best alternatives to Turkey in their Big Christmas Taste Test.

    "Fantastic, well rounded flavour with tasty skin." 

    "Melting and very delicious." 

    Please note that all Ducks do arrive with giblets that will need removing prior to cooking

  • 100% Free Range Duck

  • Preheat the oven to 180C.Make sure you have removed the giblets from your duck and set them aside to use later to make a gravy.Prick the skin of the bird all over, concentrating on the fattiest parts, but be careful not to pierce into the flesh.Season the bird well with sea salt and pepper, including the internal cavity.Place the bird into a good sized roasting dish, we like to create a trivet using root veg like carrots, celery and onions.If you are not stuffing your bird, simply place half a lemon, half a bulb of garlic and a handful of herbs inside the cavity.Place the bird in the oven and cook for 30 minutes per kg. If you have stuffed your bird, add a further 15 minutes on to this time.You can check to see if your bird is cooked by inserting a metal skewer into the join between the leg and the breast, if the juices run light pink-clear this is a good indication your duck is done.Rest your bird uncovered for at least 20 minutes before carving.

  • All of our meat is delivered frozen ready to pop straight into your freezer, once defrosted these can be kept in the fridge for up to 3 days.

  • Mainland UK

    • FREE - On orders over £150
    • £5.95 - Standard Next-Day & Named Day
    • £9.95 - Pre-12pm Next-Day & Named Day
    • £9.95 - Saturday Delivery

    Deliveries are made Tues-Sat, between 8am to 7pm.

    Highlands & Islands

    • £15.95 - Two Day Service

    Deliveries are made Weds-Fri, between 8am to 7pm.

    Delivery Information
    All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit. Delivered in compostable and fully recyclable packaging.

    Next-day cut off time is typically 12 noon.

Thoughtfully delivered to your door

FAQs

Your questions answered, all in one place.

View All

  • Remove the giblets, then prick the skin all over the fattier parts without piercing the flesh. Season well including the cavity, sit on a trivet of root veg, and add lemon, garlic and herbs inside if not stuffing. Roast at 180C for 30 minutes per kg, then rest uncovered for at least 20 minutes before carving.

  • Yes, it has picked up 2 stars in the renowned Great Taste Awards, and Good Housekeeping voted it one of the best alternatives to turkey in their Christmas taste test. Judges praised its fantastic, well-rounded flavour and melting, delicious meat.

  • Yes, all ducks arrive with giblets, which need removing before cooking. They're worth setting aside to make a gravy. Our ducks live a properly free-range life on pasture, giving tender meat with just the right amount of fat for crisp skin.

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