Coombe Farm Organic is now The Organic Butchery. New name, same great values. The Organic Butchery - your destination for the highest quality, ethically butchered organic meat.
High-Welfare Sustainable Meat Regenerative Farming

This deliciously decadent bird is simply perfect for making a showstopping centrepiece

With a hearty texture and unique flavour, duck makes an indulgently rich change if you're cooking something special - this recipe uses orange, onion and garlic for added flavour!

This deliciously decadent bird is simply perfect for making a showstopping centrepiece

With a hearty texture and unique flavour, duck makes an indulgently rich change if you're cooking something special - this recipe uses orange, onion and garlic for added flavour!

  • Serves: 4
  • Prepare: 5 Minutes
  • Cook: 3 Hours
  • Difficulty: easy

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result.

WHAT IS ORGANIC DUCK?

By working with a poultry specialist who has decades of experience running a Soil Association-certified farm, we know that our duck has been reared in a natural, high-welfare system. These traditional birds produce meat that is unforgettable from first taste – juicy, rich and with just the right amount of sweet fat.

Ingredients

  • 2- 2.5kg whole organic duck
  • 1 orange
  • 1 red onion
  • 1 garlic bulb
  • sea salt & cracked black pepper
  • seasonal vegetables and fresh orange wedges, to serve

Method

  1. First, preheat the oven to 220C/200C fan. Place the duck in a large roasting tin and pat the skin dry using kitchen roll. Prick the skin all over to ensure a crispy finish. 
  2. Cut the orange and red onion into wedges and the garlic bulb in half horizontally. Stuff the cavity of the duck with the orange, red onion and garlic before generously sprinkling the skin with salt and pepper.
  3. Place in oven and roast uncovered for 20 minutes. Then lower the heat to 180C/160C fan and cook for a further 45 minutes per kg.
  4. Take the duck from the oven and allow to rest for at least 10 minutes. Remove and discard the orange, onion and garlic from the cavity then transfer onto a board to carve. Save the fat for a later recipe.
  5. Serve alongside seasonal vegetables and freshly cut orange wedges
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WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result.

WHAT IS ORGANIC DUCK?

By working with a poultry specialist who has decades of experience running a Soil Association-certified farm, we know that our duck has been reared in a natural, high-welfare system. These traditional birds produce meat that is unforgettable from first taste – juicy, rich and with just the right amount of sweet fat.

Frequently asked questions

  • Duck is a healthy type of meat filled with vitamins, minerals and antioxidants. Its’ skin is very fatty but can removed, leaving a cut of meat that is comparable in fat and calories to a skinless chicken or turkey breast.

  • Both duck and chicken are healthy choices of poultry. Duck is a lean meat, comparable in fat and calories to a skinless chicken or turkey breast. It is an excellent source of selenium and zinc, both of which encourage good cellular metabolism. Since duck is a red meat, it contains higher amounts of iron than other poultry. The fat content of duck meat is mostly healthy unsaturated fat and is an excellent source of protein.

  • Duck meat is tender, juicy, a little meaty, with a high level of fat. Duck meat has a meatier taste than chicken with a unique sweet and savoury flavour also. In comparison to turkey and chicken, duck does not have a lot of meat, yet retains a high level of nutrient. With its thick skin, this meat becomes quite crispy when cooked. It is the perfect bird meat for roasting because of its texture.

  • For any meat or poultry to be labelled organic is must have been reared in accordance with set and governed organic welfare standards. High standards of animal husbandry and welfare are critical to us at The Organic Butchery. We believe that animals should live their lives in an environment that offers them the opportunity to follow their natural instincts. For ducks, that means growing in a free-range, sustainable system with access to water for swimming and grass for grazing. An active lifestyle and natural diet ensure the ducks we source are healthy, with strong immune systems. And that translates directly into high-welfare meat that tastes delicious.