Order Online > Botterills' 100 Day Duck

Botterills' 100 Day Duck

£40.25

Please note: Delivery Friday & Saturday only

 

During the Christmas period Duck will exceptionally be available for delivery from Tuesday 21st to Friday 24th December

 

These majestic birds are reared by our friends The Botterills on the Belvoir Estate in Leicestershire. They free range during the day and are housed at night to protect them from prowling foxes. Slow growth ensures that the birds are properly matured, have a good meat to bone ration, with a good layer of fat, which bastes the meat as it roasts and makes the best roast potatoes. As with all other Botterills’ birds, the ducks are dry-plucked onsite once slaughtered, which ensures the meat keeps for longer. They are game hung for extra flavour.

 

See below for suggested COOKING INSTRUCTIONS.

Availability

Available for delivery Friday & Saturday ONLY.

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PLEASE NOTE CHRISTMAS DELIVERY INFO BELOW

During the Christmas period Duck will exceptionally be available for delivery Tuesday 21st to Friday 24th December

Any orders placed outside of the specified days & dates cannot be delivered.

For Christmas orders, order by Friday 17th December. Please note delivery slots are limited and may run out sooner.

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Please be aware, while we do our utmost to select the right size bird for you, weights are subject to some seasonal variation so we have to work with what nature gives us at the time.

More Details

SIZE - WEIGHT - NO. PEOPLE

MEDIUM - 3-3.5kg - Serves up to 6

LARGE - 3.5-4.5kg - Serves up to 8

To avoid the stress from unnecessary travelling, the birds are slaughtered on site on the Belvoir Estate, dry-plucked by hand and hung guts-in for 7-14 days to allow for greater flavour and succulence. The giblets are then removed, vacuum-sealed and included with the bird.

Please be aware, while we do our utmost to select the right size bird for you, weights are subject to some seasonal variation so we have to work with what nature gives us at the time.

Cooking Instructions

Take the bird out of the fridge a couple of hours before cooking. Prick the skin and fatty parts with a skewer but do not pierce the meat, season with salt and pepper.

Place on a rack over a deep baking tray and roast at 180°C for 1.5-2 hours until the juices run clear. You may need to drain off excess fat a couple of times.

Once cooked rest it for 20 minutes, while you roast your potatoes in the delicious fat.

Storage Advice

Please remove all wrapping and place your bird on a plate on the bottom shelf of your fridge away from cooked items so that air can circulate properly.