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.
Reg's Goosnargh Duck Breasts
Reg’s ducks are slow reared on a natural diet and then hung to help intensify the flavour
Servings: 2 people
Farm: Swainson House Farm, Goosnargh
Farmer: Reg Johnson & Bud Swarbrick
Box Contents: 2 x 227g (8oz)
Availability: 505 in stock