Skeaghanore West Cork Duck
Natural Farming Methods Result in Tender Tasty Meat.
Eugene and Helena Hickey have been farming ducks and geese in West Cork since 1994. The Hickey family farm, which overlooks the Atlantic in Roaring Water Bay, was Eugene's childhood home. Duck production began here when the West Cork artisan food revolution was making its mark on the country. The couple began with a small flock of ducks, just to test the market.
Needless to say, the natural farming methods employed by Eugene produced plump tasty birds which were soon in demand from local butchers and chefs. The business went from strength to strength. Today, one of the flagship products of West Cork is to be found on menus from Cork to Galway, not to mention home tables up and down the land. Queen Elizabeth is also a fan! She was presented with a West Cork Duck on her official visit to Cork's English Market in 2011.Skeaghanore Ducks are fed only a natural corn based diet. Absolutely nothing added except time, care and attention. No growth promoters, antibiotics or anything else you don't like the sound of are used on this farm.
Skeaghanore duck meat is tender, tasty and succulent and it's skin roasts to crispy perfection. The farm supplies whole fresh duck, half duck, duck breasts, legs and wings to professional chefs and the retail market. Chefs also love the tender duck livers and duck fat, which makes the most divine roast potatoes! In the months running up to Christmas, the pasture around the farm near Ballydehob is dotted with cotton wool balls - that's what it looks like from a distance - but actually these are the Hickey's free range geese which graze the fields rolling down to the sea.
Skeaghanore goose has rich dark meat and delectably gamey flavour from the slow growing process, natural feed, and plenty of fresh Atlantic Ocean air! You'd have to be quackers not to try one for your Christmas feast!