Johnson and Swarbrick have been producing Goosnargh ducks since the 1960’s. The duck legs are taken from ducks which are reared slowly with no aid from growth promoters or antibiotics. They are then dry plucked and hung which intensifies the flavour – the result is amazing but you don’t have to take our word for it as there currently being used by a host of Michelin – starred chefs including Paul Heathcote & Nigel Haworth who have been singing their praises for years.
Reg Johnson's Goosnargh Duck Legs
Taken from Reg’s famous Goosnargh ducks these legs are perfect if you are into making cassoulets or confitting.