Thirkleby Duck is farmed exclusively for R&J Yorkshires Finest.
Thirkleby is situated beneath the Kilburn White Horse in the Hambleton hills. The farm is owned by the Pollards who are the 5th generation to run Thirkleby Mill Farm.
The Terrain or Terroir surrounding the Mill is ideal for farming ducks. A beck runs through the farm, therefore, providing lush grassland for the ducks. These grasslands surround the mill’s wheat fields, which provide part of the duck’s feed. The other elements of the feed are a natural duck feed that contains minerals and a foraged diet from the grasslands they roam on.
The ducks sleep in large outdoor wheeled frames barns. Consequently, the Pollards move the barns and pens bi monthly. In doing so they enable the ground to recover whilst providing fresh forage.
Pollards farm 200 ducks a week. The optimum time is around 8 weeks to produce a quality bird. The Thirkleby is farmed for longer.
In conclusion, this all combines to create a duck that many Michelin-starred chefs want to work with.
Pack weight to range between 2.5kg-2.9kg Feeds approx. 6 people.
For the Cooks
Our Recommended Cooking Instructions:
- Firstly, bring your Duck to room temperature and gently score the skin without touching the meat
- Meanwhile, preheat the oven to 220c
- In the meantime, place the duck on a rack, and gently pour over some boiling water to remove any wax residue.
- Place into a roasting tray on top of a trivet of onions, celery, and carrots, and season with salt.
- Reduce the oven to 165c and roast for around 2 hours, basting as you go every 20-30 minutes.
- Importantly, make sure the final temperature is 62c
- Subsequently rest under foil for 30 minutes.
- Use the duck fat for your potatoes and the juices to make a gravy.
- Most importantly, enjoy.
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⭐⭐⭐⭐⭐ – Annette
Biggest ducks I’ve ever bought delicious