Duckland

The star on our menu – the Irish Duck – is a unique and cultivated hybrid of the Peking Duck and Aylesbury Duck that is specially bred for its density and porous skin.

The way this duck is bred, hatched, raised, processed and placed on your table, is so careful and tedious, we feel you really have to know.

Firstly, the duck is raised in a compound with a sprawling 5km-radius farm size to prevent any outbreak of diseases. It is housed in a specially-built large housing, and within a temperature-controlled environment to replicate its natural habitat. These allow consistency, careful DNA monitoring of the process from eggs to ducks, as well as the separation from other farms that have different standards of practice.

From young, the duck is put on a unique, wholesome diet of wheat, maize and soya – which helps to make the meat more aromatic. The water that it drinks is direct from the farm’s spring well, which is clear, natural and pure.

The duck rests in a modern barn with access to feed, drinking water and adequate space to roam around the barn at all times.

When it comes to ducks, there is none better than those from Silver Hill Farm. Duck is generally considered healthier meat than other poultry. It offers a wide range of nutritional value including healthy fats and protein. In fact, majority of the fat in duck meat are healthier monounsaturated fat that can help to reduce unhealthy cholesterol levels. At duckland, we use the duck fat to cook our dishes. It makes the dishes more fragrant. Go on, try them, because Trying Is Believing!