DUCK, One bird — Aylesbury — Made popular in 19th century London, now America's rarest duck
Heritage Aylesbury Duck Aylesbury Individually packed. Innards not included Choose your preferred weight from the drop down menu above
Humanely raised on pasture
100% antibiotic free
Raised by Frank Reese on Good Shepherd Poultry Ranch
All vegetarian fed
The Aylesbury duck reached its peak popularity in the late 1800s when thousands of ducklings were sent from the town of Aylesbury to London and served by the top restaurants of the day.
Since then, the Aylesbury was crossed with other breeds like the Pekin, which fared better in industrial settings. If it were not for a few dedicated farmers who kept it pure, it is likely the breed would have disappeared for good. The Aylesbury Duck is listed on the Most Endangered List with fewer than 500 breeding birds left in the U.S.
The Aylesbury boasts a bouncy texture and rich, creamy fat. Its robust flavor with nutty and herbaceous notes make this the most flavorful duck on the market today. By raising this exquisite tasting bird, fourth-generation poultry farmer Frank Reese is staying true to the motto “eat them to save them.” Americans consume less than 1/3lb of duck per year but we hope to restore the bird’s presence on the farm and at your dinner table. See our blog for 3 delicious and simple recipes!
These ducks are raised outdoors on ponds and pasture with no hormones or antibiotics. Pond-raised ducks are strong, healthy birds with exceptional fat development. Frank Reese holds the title of "Master Poultry Breeder" by the American Poultry Association.