May’s offering is centred around a group of ducks we have reared across late winter and into Spring. These ducks signal the first poultry of the year for us, ahead of chickens and guinea fowl through the summer months. We have been blessed with a quite remarkable Spring in Cornwall, and the ducks have benefited greatly from dawn to dusk grazing and foraging through the fields.
They are an Aylesbury x Pekin cross, producing a very good sized duck. They are 4 months old at dispatch, close to twice the age of a commercial duck, and develop a lot of complexity and sweetness as a result of this longer life on pasture.
Expect a whole crown, dry aged for 10 days, with the rest of the bird processed into confit, rillette, pate and sausage. The crown can be roasted whole, or grilled, but also give you the option of de-boning and having two breasts to cook however you wish. The crown alone should feed 6 people.
