Johnson and Swarbrick have been producing Goosnargh ducks since the 1960’s. The ducks are reared slowly with no aid from growth promoters. 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 these currently being used by a host of Michelin – starred chefs including Simon Rogan (L’enclume), Paul Heathcote (Heathcote’s) & Nigel Haworth (Northcote Manor).
Reg Johnson’s Whole Goosnargh Duck
Reg’s slow rearing and special hanging process creates ducks with great flavour, sought after by top chefs across the UK.
Servings: 4/5 people
Farm: Swainson House Farm, Goosnargh
Farmer: Reg Johnson & Bud Swarbrick
Box Contents: 1 x 2kg Min Weight
Out of stock