We believe, passionately, that the tastiest meat is the result of careful and caring stewardship of animals in a natural environment. This is a win-win situation for the animals who enjoy a natural life and for our customers who enjoy sweeter tasting meat.
A Jubilee favourite, The Duchess is filled with free-range chicken, streaky bacon, whole-grain mustard, red peppers and a hint of curry powder. The sweetness of the red peppers balances the kick of the curry powder to make this moreish pie.
Made exclusively for Legges, the Bromyard Brie is a triple cream fire style cheese, boasting a rich, delectable fresh lemony flavour and smooth texture.
Why not have a selection of fresh, local, fruit and veg delivered to your door?
Why not have one of our Herefordshire Hampers delivered to someone special
Pre-order your "Tastes of Herefordshire" to ensure you have all you need in time for Christmas
Like our website, our Bromyard shop is an aladdins cave full of locally sourced, artisan products.
The perfect centrepiece for any Christmas table
£16.65 – £25.00
A whole roasted duck is a real treat and the perfect centrepiece for any dining table. The deep flavoured, slightly gamey, tasting meat combined with crispy skin makes for the perfect combination.
All of our free range ducks are reared to the highest welfare standards offering a large grass covered range area and the opportunity to bath and clean their feathers as nature intended.
Nationwide Deliveries (those more than 10 miles from our Bromyard shop) will be dispatched week commencing Monday 19th December.
Local Deliveries (those within 10 miles of our Bromyard shop) will delivered, by Legges, week commencing Monday 19th December.
If your Christmas Order does not contain any Fresh Meat, then we may dispatch your order before the dates noted above.
Our free range duck is supplied by Creedy Carver who have specialised in producing the finest Free Range Duck and Chicken for over 30 years with a reputation for great flavour and a high meat yield. The concept is the same now as it has always been, to produce great tasting poultry with a huge emphasis on bird welfare and sustainable farming.
Pre-heat the oven to 180c.
Lightly cover the duck breast with butter and lightly season with sea salt and ground pepper.
Place in a large baking dish and cook for 30 minutes per kg, until the duck is tender and the juices run clear when the thigh is pierced close to the bone with a sharp knife.
Once cooked, remove from the oven and rest for 10 minutes.
