From a small farm overlooking the Southern Ocean
near the 12 Apostles and Victoria’s Great Ocean Road.
Greg and Jodi Clarke farm free-range Aylesbury and Pekin ducks on their 16-hectare property overlooking Port Campbell, near the Twelve Apostles and Victoria’s Great Ocean Road.
They began with 30 ducklings and no idea about what they were doing in 2009. The couple chose the Aylesbury for its historical connections. It is the classic English table duck and was wildly popular in the 19th century
In late 2012 they started rearing Pekins and feeding all their ducks strawberries and other fruits. Just Duck, a book featuring recipes from acclaimed chefs and stories of their farming adventure, was written in 2015. In December 2016 their first consignment of ducks was exported to Hong Kong.
Ethically raised, high welfare, low environmental impact, small scale, hands-on, family-run and importantly, consistently delicious. These are the important things I look for and value in our best farmers and growers.
My relationship with Jodi and Greg at Great Ocean Ducks is coming up to a decade now and for good reason. I can’t imagine being able to source better quality ducks to share with our guests at Brae.
— DAN HUNTER
With chef Rob Kabboord, ex Merricote and Quay and now at Lekker, we've curated a selection of duck charcuterie and wines. The cookbook we produced with duck recipes from acclaimed chefs and stories from the farm is also available.
The ducks sleep in converted hay sheds and each morning are let into paddocks to forage and graze – ducks eat far more grass, and the plots of wheat we grow for them, than many people might imagine.
Kelpies help herd the ducks up of an evening and, back in the sheds, the birds dine on a cider-like brew we’ve created from grains and fruit including apples and figs: we nurture our ducks for flavour as well as welfare and they sleep, safe from foxes, on hay harvested from the farm.