"Cherry Valley is bringing duck into the 21st century," says Eric Jagger, the company's sales & marketing director. Cherry Valley has developed its own strain of Peking duck over the last 40 years through a combination of selective breeding and a scientific feeding programme, producing a leaner bird with an improved meat to bone ratio. Lean Lincolnshire duck breast is comparable with chicken and turkey for fat and cholesterol after cooking. "We even supply breeding stock of our strain of Peking duck to the Chinese market," says Jagger. "The Chinese recognise that our particular strain of Peking duck is just right for them. It hasn't got a gamey flavour so it is ideal for adding flavour to. And our feeding programme ensures there is the right balance between crisp skin and moist flesh. "Key issues such as convenience, ease of use, portion control and ease of cooking are all addressed. And because duck carries more prestige than the ubiquitous chicken or turkey it offers a premium those meats can't match," says Jagger. Cherry Valley has invested £11m in EU approved processing facilities at its Caistor, Lincolnshire hq. "Frozen, chilled, whole, portioned and value-added products are currently available," says Jagger, "and with a cooked product' facility we have an intriguing range of possibilities. Cherry Valley Lincolnshire duckling offers higher prestige and premium positioning on shelf. We are not just selling duck here. We are giving a service to go with it." Targeted at convenience retailers, Cherry Valley's Classic Peking Duck, frozen or chilled, is available as a ready to eat retail pack, combining a seasoned, roasted, half Peking duck, with Chinese pancakes and hoi sin sauce. Available in plain and Peking flavour, Sliced Duckling can be used for ready meals, sandwiches, baguettes, wraps, salads, pizza toppings, pasta and rice dishes, while boneless Chinese roast duck slices easily for stir-fries, for using with oriental sauces and for use as a pasta ingredient. {{FOCUS SPECIALS }}

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