Welcome to the Great Ocean Ducks' online store.
We've curated a Charcuterie Pack the includes some of our absolute favourite ways to eat duck (when we can't eat in the restaurants we sell to). We think the pack is perfect for a night in with a glass of wine or as a gift for a friend.
Our charcuterie is available during the last week of each month, with delivery around Melbourne available on the last Friday of the month.
The packs have been created in collaboration with chef Rob Kabboord, ex-Merricote and Quay and now at Lekker, who has done all the skillful stuff. The charcutiero
The good husband and I also published a 164-page hard cover cookbook with photographer Andy Zakeli featuring recipes from the chefs we sell our ducks to.
It's also for sale and we remain delighted that Curtis Marsh, the man behind the influential The Wandering Palate described our book, Just Duck, as “Book Of The Year”.
The book has some 36 duck recipes from some of Australia’s finest chefs – the foreword is by Dan Hunter at the renowned Brae – but our book isn’t just about duck recipes. As well as beautiful photography, it features personal stories from chefs and tales from our farming adventure.
Charcutier & Chef at Lekker
Rob’s a Dutchman, a highly respected chef and, to us, a charcutier.
‘The mystic art of charcuterie…it’s food history, preserving food and
meat is the way European villagers survived winters. There is a real
science behind it and I’ve always enjoyed the exactness of it – you
need to use the absolute correct amounts of certain ingredients – but
I also love the frugalness. Every bit of an animal has a use in
charcuterie, every morsel of duck can be used somewhere in the
process. I love the zero waste.'