Skip to content
free-range ducks
Your Freyberger butcher's shop offers you the best quality meat from free-range ducks from France. We offer the complete free-range duck for the classic roast duck, or - if you prefer - duck breast or duck leg for a smaller festive meal.
Our quality guarantee for free-range duck
The free-range ducks we offer come from Les Landes on the Atlantic coast of southern France, where the largest pine forest in Central Europe is located. It is a rural region where the animals live free from urban exhaust pollution. The farm on which the animals are kept is known and the origin of the animals can be traced.
The advantages of free-range farming Health aspects
Animals from conventional rearing usually have to be treated with antibiotics in order to survive until slaughter. Therefore, anyone who eats the meat of such animals ingests antibiotics and can develop antibiotic resistance. If you decide to eat free-range poultry instead, you avoid the involuntary consumption of antibiotics because the animals grow up healthy and stress-free with plenty of space. In addition, the meat of animals that have released fewer stress hormones in their lives is also generally healthier.
Health aspects
Animals from conventional rearing usually have to be treated with antibiotics in order to survive until slaughter. Therefore, anyone who eats the meat of such animals ingests antibiotics and can develop antibiotic resistance. If you decide to eat free-range poultry instead, you avoid the involuntary consumption of antibiotics because the animals grow up healthy and stress-free with plenty of space. In addition, the meat of animals that have released fewer stress hormones in their lives is also generally healthier.
The taste
Another important factor is that the meat of animals raised outdoors under species-appropriate conditions also tastes significantly better and more intense.
ethics
The ethical component should not be ignored either. Free-range farming is more expensive, but who seriously wants to promote indescribable animal suffering just to save a premium?
Roast duck in the dark season
Roast duck is a part of the traditional customs, especially at Christmas time. The tradition of roast duck or goose goes back to the St. Martin's goose, which was often eaten on St. Martin's Day, and thus before the start of Advent. But no matter when the roast duck meal takes place, it is often an occasion for the whole family to come together. You meet relatives you haven't seen for a long time. There is no doubt about it: the Christmas season would not be complete without roast duck.
How do you prepare a roast duck?
When preparing the roast duck, you should first preheat the oven to 160°. After cleaning, salt and pepper the duck. Pour a little water over it on the baking tray. Then let it roast in the oven for 90 minutes. Then cover the tray with potatoes, shallot slices and garlic cloves and place the duck on top. Cook everything together for around 2.5 hours. When the duck is almost soft, increase the temperature to 200°C until the duck is nice and crispy.
