British duck on international plates

Suffolk duck producer Gressingham Foods has announced it has expanded its international sales of UK ducks into the Caribbean and Danish markets.

Hotels, restaurants and cafes on one of the ferry lines to Norway have added Gressingham’s ducks to their menus, while a number of islands in the Caribbean have abandoned US suppliers in favour of British ducks.

In Denmark, duck was traditionally only eaten twice a year, on Morten’s evening – a saint’s day – and at Christmas.

Gressingham says they have been able to secure the new markets because of the company’s high standards of production and welfare, excellent breast meat yield and succulent flavour.

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