Duck For Dinner?

You never know what a night out can lead to. Founders of The Cornish Duck Co, Roger and Tanya Olver, know exactly that. It was on a night out at Tabb’s Restaurant, following a casual conversation with restaurant owner, Nigel Tabb and his remarks about his endless pursuit for excellence and the frustrated efforts and failure to source high quality locally bred duck that Roger and Tanya started to think about a business opportunity.

After some market research and a good look locally at what was available, Roger and Tanya began to realise the potential of the traditional duck breeds and an artisan operation.  Their initial foundation stock was sourced from a breeder who had spent years crossing traditional breeds of duck to optimise flavour.  The couple eventually bought a hatchery and then started to breed their own duck, the ‘Terras Duck’ which is completely non-GM, non-medicated and has zero food miles.

Cornish Duck Owners Tanya and RogerHaving traditionally sold at local farmers markets and to the top class restaurants (including Michael Caines restaurant and Jamie Oliver’s Fifteen) across Devon and Cornwall, Roger and Tanya are now expanding nationally across the UK:


Why not pop online and try a delicious Cornish Duck. Here is one of their home recipes and we are told it is the definitive way to cook your whole Cornish duck, ensuring a perfect Sunday roast, every time!

For this, you will need 1 Cornish duck, salt and fresh ground pepper.

  • Whole Roast DuckCheck the cavity is empty and weigh the duck.
  • Pour a kettle full of boiling water slowly over the duck then pat dry with kitchen towel.
  • Season generously with salt and fresh ground black pepper.
  • Using a cocktail stick, make small perforations in the skin. This will enable the juices to pour out in cooking and crisp the skin.
  • Place the duck breast side down on a rack in a roasting tin.
  • Roast for 1 hour in the centre of the oven. You can drain the rendered fat into a jar to keep for roasting potatoes.
  • Turn the oven down to 180°C/gas mark 4 and turn the duck over so the breast is facing up.
  • Roast for approx:
    • 35 minutes for 2kg
    • 45 minutes for 2.3kg
    • 1 hour for 2.6kg
  • This is a guide only as times will vary depending on the size of the duck and the oven used.
  • When the time is up, remove the duck from the oven and keep it in a warm place to rest for about 15-20 minutes.

For more information on their produce and to order online, visit www.  (you’ll also find some delicious recipe ideas!)

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