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.
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.
At Feather and Bone, we have been committed to providing the finest organic, pasture-fed, and sustainable meat and poultry since 2006. Our diverse range includes premium cuts of beef, lamb, pork, chicken, duck, gourmet sausages, ready-to-eat meals, and artisanal groceries. We practice a nose-to-tail butchery approach to minimize waste while ensuring quality. Customers can pick up from our Marrickville and Waverley locations or enjoy doorstep delivery across Sydney, up to the Central Coast, the Blue Mountains, Canberra, down to Nowra and Wollongong. We also offer a hire-a-spit service for outdoor gatherings and host butchery classes to enhance culinary skills. Click here to know more.
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