The well-bred duck
Our ducks are a unique breed that first came about when the flavourful Mallard was crossed with the larger Pekin duck, now renowned for its superior taste and succulence making it a favourite amongst restaurant chefs.
remove packaging, placing the duck skin side up into a roasting tray lined with baking paper. Cover duck with foil.
Preheat oven to 190°C / fan 170°C / gas 5 and heat for 60 minutes. Discard foil and cook uncovered for a further 40 minutes, basting occasionally.
Before serving, ensure meat is piping hot throughout. Allow to rest at room temperature, loosely covered with foil, for 30 minutes.
To carve, remove wings first and simply slice.
Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
We are The Butchers Block, an independent family-run established in 1975. We have become one of Ireland's most respected butchers, supplying our loyal customers, with the very best of Irish meat rating highly in provenance, welfare, and flavour.
Our shops across the country, pride themselves on their friendly service, passion for good food, and combined years of expertise help customers get the best out of their meat, whatever their requirements. We are extremely proud of how far we have come and continue to strive towards being the best.
Local Irish Farms
Our meat is predominantly sourced from small farms, as well as our own. We only select breeds that are known for yielding the best meat in the world, with all natural diets and slow growth producing excellent marbling and fat content, allowing a superior depth of flavour. Sustainability is also a priority among our farmers – livestock on these farms contribute to a biodiverse landscape contrary to the destructive nature associated with much larger scale farms.
We are notoriously picky
Only the best of the best makes The Butcher's Block grade. Decades of experience go into inspecting every single carcass. The knowledge that goes into examining the muscle tone, fat covering and marbling of each animal is what sets us apart. If our expert inspectors don’t judge it to be absolutely perfect, they turn it away at the door.
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