Our pastured roasting duck is going to average between 5 and 6 lbs.
Our Roasting Ducks are sold as whole Ducks without organs.
1 Quantity = 5- 6 lb Whole Duck without organs
Our pastured roasting duck is going to average between 5 and 6 lbs.
🦆 What do pasture raised ducks eat? Ducks enjoy tender, green grass, clover, insects, and weeds, bugs and anything else they find out in their pastures.
🦆 Circle C Farm pasture raised ducks live outside 24/7/365 on chemical free pastures
🦆 Did you know that Ducks use vocalizations and body language to communicate. ... Scientists have found that city ducks have more of a “shouting” quack so that other birds can hear them above the hustle and bustle, while country ducks have softer voices.
🦆 Female ducks are called hens.
🦆 An adult male duck is called a drake.
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Duck; From Our Pasture to Your Plate ™
Taste the Difference, Feel the Difference™. Our 100% Pastured Poultry, Free ranging duck meat is always fresh from our field. Harvested on-farm in our very own private USDA Inspected Abattoir (slaughterhouse) and Butcher Shop.
You'll love the delectable flavor of our delicate duck meat, and you'll be confident in knowing where it comes from. On our farm, ducks live a joyful, healthy, plant based life on pesticide-free grassland. Our ducks get their nutrition from both a natural diet as well as our rice-based feed.
We have very happy ducks!
Circle C Farm's Pasture Raised Ducks have a number of advantages, including:
🦆 Our pastured duck is healthier and tastier due to their stress-free & free range lifestyle.
🦆 Our pastured duck meat has a mild, yet robust flavor profile that is both soft and rich without being gamey at all, making it the ideal red meat experience. It can be prepared like beef since it is a red meat.
🦆 Our free-range, happy ducks live their best life and enjoy each and every day in the warm Florida sunshine soaking up those rays and playing in their pasture ponds swimming and puttering about the field.
🦆 Pasture raised duck meat is known for its higher nutritional value as compared to ducks that are not raised out on grass and pasture.
Treat yourself to a meal you can feel good about, knowing that it comes from a local farm that values the benefits of eating well and understands the importance of learning about the food you and your family consume!
The 100% pasture-raised Ricebird™ duck from Circle C Farm™ is both more nutritious and always antibiotic-free and hormone-free. If you're searching for ethically raised ducks that are also healthy, ours is ideal for you and will constantly make your mouth water.
Be sure to place your orders online with us at ww.CircleCFarmFL.com
Our Supply Chain
WHAT YOU'LL NEED:
- 2 7.5 ounce Maple Leaf Farms duck breasts boneless
- 2 large sweet potatoes peeled and cubed
- 2 cups baby spinach
- 12 pearl onions peeled
- 2 tablespoons maple syrup
- sea salt to taste
- black pepper to taste
- 1 tablespoon flour
- 1 tablespoon duck fat
- 4 ounces chicken stock
- 1 teaspoon Italian parsley finely chopped - optional
WHAT TO DO:
Preheat oven to 350 degrees
Season duck breast liberally with sea salt and black pepper
Place the duck breasts, fat side down, in a cold skillet to render off the fat over medium heat.
Sear the duck breast for 8-10 minutes, trying not to move it until its time to turn it over.
When the skin of the duck breast looks crispy and is a nice shade of dark golden brown drain off the duck fat from the pan and reserve for later use.
Turn the duck breast over to sear on the other side for 4-6 minutes.
Place the duck breast in a preheated oven for 8-10 minutes or until the desired doneness has been reached.
Remove from oven when the desired doneness has been reached and allow the cooked duck breast to rest for about 5 minutes before slicing.
Shipping & Delivery
All "Coolers of Love" ™ ship from our farm in Felda, FL directly to you via UPS.
Our meat is carefully packed in our recyclable cooler with dry ice, which is designed for this purpose. On the way to you, your meats are likely to come into contact with the dry ice, resulting in tiny holes in the packaging. Take the meat package out of the freezer and put it back into a plastic bag or wrap with aluminum foil, whichever you are most comfortable using.
Just quick reminder, when thawing or defrosting any meat, always place it on a plate or in a bowl in refrigerator for the entire thawing process.
Our goal is always to have our meats arrive to you frozen solid. Depending on time in transit, meats may arrive completely frozen, partially frozen / thawed or even refrigerator cold. That's more rare, but may happen on occasion. As long as refrigerator cold to frozen there's no food safety issue. You are good to go.
Simply put meats straight into your freezer and prepare when you're ready for them as you normally would. There's no need to panic and cook all the meats up immediately.
There's no food quality issue that will occur as a result of this either.
We put the maximum amount of dry ice allowable as per FAA Regulations and UPS depending on mode of transportation whether by air or ground.
We recognize that some individuals have histamine concerns or issues relative to transportation temperatures. We do the best that we can to get the meat to you frozen solid, however we cannot control things beyond our control. Please place meats into the freezer immediately upon arrival.
For anyone who would like, there is always available an upgrade option to overnight shipping via UPS.
If you would like to do that, please put a note in the Special Instructions box prior to checking out and we will invoice you separately for the upgraded expense for the overnight to your area. The cost or amount of the upgrade for overnight service will very depending on your geographic location.
Did You Know?
This duck is so flavorful and a perfect size! I've ordered this duck way too many times. Pasture raised animals are >>>> I cook the duck for 4 hours at 325 degrees and rotate/flip over every 30 minutes. I just season with salt and sprigs of rosemary and it is a family hit, my 3 year old and my husband (and me ofc) guzzle this duck down every single time. You can save all the duck fat that comes out of this for future cooking or take all the meat off the bones and let it sit in the duck fat to soak it back in for the most delicious thing you'll ever taste.
I really like separating the breasts from the hind quarters and cooking them separately and differently. First I remove the breasts and hind quarters from the carcus. I then score the breast skin and presear the skin side for 2-3 minutes and the meat side for one minuted in a hot skillet. I do not add any oil or fat, this renders from the skin. I add some garlic cloves and thyme to the fat rendered before flipping and searin the meat side. I bag them up with the spices and souse vide for 1.5 hours at 131 F. I then sear the skin in the same skillet at medium high until the skin is golden brown. I plate and serve with my favorite vegetable and a cherry/thyme reduction sauce.
I prepare the hind quarters by souse viding for 16 hours including salt, orange peal, garlic cloves, thyme sprigs and a bay leaf at 158 F. When complete they can rest for a few hours. Before eating I turn the broiler on high and place the duck hindquarters on the top rack in a skillet and broil for 5 to 10 minutes until the skin is a beautiful, crisp brown. I do this on a bed of orange slices.
As you can see this makes two meals for two people and it is absolutely the best duck you will ever have!
Whole Roasting Duck 4-5 LB, Pasture Raised
This duck was so amazingly good. Tender and super tasty, delicately flavorful. Amazing! I combined a few recipes: The method in Cook's Illustrated by Lan Lam where you simmer the back side and then switch to roasting; the associated recipe for Whole Roast Ducks with Cherry Sauce for the general instructions on cutting slits through the fat, salting, and roasting temperatures (I dutifully lowered the oven temperature per Circle C's instruction to cook low and slow, and used a meat thermometer that stays in place during roasting to follow the recipe), and used just simmered maple syrup and vinegar vs. the full sauce in the recipe for glaze; and paired the duck with Spicy Pickled Raisins from a Duck Confit recipe by Dawn Perry on Bon Appetit. The duck is just so very good! Somehow mine magically showed up a week in advance and with organs & giblets, which is AMAZING; being able to make sautéed duck heart on toast, duck gizzard salad, and a mini duck liver pate are wonderful additional small treats!
I have had duck from the finest butchers in New York City, and some of the best restaurants around, and NEVER has it been as delicious, tender and fresh as the duck we had for Christmas dinner from Circle C Farm. Ordering was simple, the duck arrived on schedule, cooking directions were easy and the farm included a lovely hand-written note. Highly highly recommend these folks and their product.
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