• Confit Duck Shepards Pie

    £4.50£7.50
    Our take on a traditional classic Shepard's Pie only using our confit duck in a rich base topped with a rich creamy slightly smokey mashed potato and smoked cheddar.  Supplied in oven ready aluminium tray so simply just pop in the oven a delicious meal in just 25 minutes. Great served with salad for lunch or a summer dinner, or served with a selection of roasted root vegetables make a warming winters dinner. Available in either single or two portion sizes. None of our products are frozen so you can freeze at home. Please note the dish shown is for display purposed only.
  • Smoked Duck Breast

    £5.00£9.50
    We take the finest quality free range duck which we cure using traditional curing methods with no artificial flavourings, additives, or preservatives. It is then gently cold smoked to ensure the smoky flavour penetrates deep inside the duck breast. Before gently cooking at a low temperature in our smoke kilns. Before slicing by hand The result is a delicious soft, moist duck still pink with a subtle smokiness which perfectly complements the duck but never overpowers it. Great sliced in a salad or maybe as part of a mixed charcuterie board with other meats and perhaps some smoked cheeses. Whole breasts can be reheated and sliced / eaten in many ways perhaps served whole with a cherry sauce or sliced in a pasta dish. We do not freeze our products so it’s perfect to freeze at home.
  • Duckstrami

    £5.00£9.50
    This is perhaps our ‘signature’ product one that is unique to Phoenix Smokery and with which we won a coveted Great Taste 3star award prior to the smokery fire. We take the finest quality free range duck which we cure for a couple of days in a range of spices including juniper, coriander, and other Asian style spices. We cure using traditional curing methods with no artificial flavourings, additives, or preservatives After the curing is complete the duck is coated in a rub of pepper and other Asian spices before. It is then gently cold smoked to ensure the smoky flavour penetrates deep inside the duck breast. Before gently cooking at a low temperature in our smoke kilns. Before slicing by hand The result is a uniquely different tasting duck with a similar texture to pastrami (hence the name) with a spicy, peppery edge which perfectly complements the duck. Great sliced in a salad or maybe as part of a mixed charcuterie board with other meats and perhaps some smoked cheeses. Whole breasts can be reheated and sliced / eaten in many ways. We do not freeze our products so it’s perfect to freeze at home.
  • Quacklings

    £2.00£8.00
    Quacklings are crispy little gems of duck crackling. Not so hard as pork scratching but still crispy, lightly seasoned, and just a hint of peking duck flavour these are delicious and very moreish. They taste even better with a nice glass of wine or cold beer Quacklings started life as a little treat just for me, a way of using left over duck skin but very soon I knew we would have to share them with everyone. Since taking our first batch to a farmer’s market where we sold out in about an hour these little beauties have become one of our most popular products.
  • Cajun style Chicken Leg

    £3.50£15.00
    Free range chicken leg quarter which is brined and coated on a spicy cajun style rub before being cold smoked and the kiln roasted over oak and beech wood. Can be eaten hot or cold.
  • Duck Fat

    £2.00
    We render the duck fat in-house from the same free-range duck we use for our other products.  Its part of our drive to ensure we use all of the duck and have zero wastage. The fat once rendered is filtered Great for roast potatoes or in place of other oils for frying etc adds a lovely depth of flavour
  • Tarragon Chicken Leg

    £3.50£15.00
    Free range chicken leg quarter which is brined in a range of light herbs and spices and sprinkled with tarragon before being cold smoked and the kiln roasted over oak and beech wood. Can be eaten hot or cold.