Reg’s Goosnargh Duck Breasts

Description

Johnson and Swarbrick have been producing Goosnargh ducks at Swainson House Farm in Lancashire since the 1960’s. The ducks the breasts are taken ducks that are reared slowly with no aid from any 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 there currently being used by a host of Michelin – starred chefs including Paul Heathcote & Nigel Haworth who have been singing their praises for years.