A majestic, free-range duck reared to twice the age and size of a standard British duck by Richard and Jo Botterill in Leicestershire. Sweet, tender meat with a wonderfully deep flavour, thanks to being reared to full maturity on grassy meadows and then game-hung for a week.

During processing, the feathers are dry-plucked from the birds (rather than the easier, more common process of wet-plucking with boiling water) which is crucial for maintaining the integrity of the skin– this is why it crisps up so beautifully in the oven. At certain times of the year there will be some stubborn feather quills – these can be easily removed before cooking (and any small ones will melt away.

Average weight 3-3.5kg