Our Pastured duck


How we produce the duck

Every decision we make on the farm needs to meet our goals for the welfare of the ducks, the flavour of the end product, and the regeneration of the land.

eggs in grass.jpg


We have transitioned to hatching all our ducklings from our breeding flock here on-farm. As part of this breeding process, we are seeking to improve genetics, and are even trialling moulards, a french style cross-breed of muscovy and pekin.



Once hatched, the ducklings go into our self-designed and built brooder, which is floorless, so that the ducklings are on fresh pasture from day one, whilst still being able to keep warm. This also means they can forage for bugs and other natural things, just like in nature. We move the brooder daily to ensure the ducks have fresh ground to forage, and that the right amount of fertiliser (courtesy of the duck's bum) hits the ground.



The adult ducks are grown for 14 weeks in a fully pastured system, surrounded by electric netting, protected by a maremma guardian dog, and moved as regularly as needed to keep them on fresh pasture. This is great for both the ducks and the land. And the food - the flavour benefits, as does the composition of the fat, which is good for you thanks to the omega-3 fatty acids.



We feed the ducks a grain ration which we source direct from nearby farmers (some grown specifically for us), all GM-free, and grind fresh regularly to maximise nutrient density. When possible, we utilise local waste streams like spent brewers' grain and stonefruit.



We also do all our own butchery, transforming the meat into fresh cuts and other delicious products like smoked duck breasts, duck stock, and other charcuterie.

Oh, and we sell direct to all you ethical eaters who value the best produce. That's one of the best ways to know that our duck tastes amazing - you tell us!