Press - Mr Duck Ltd : Mr Duck Ltd

“Mr. Duck was great…the products were exceptional….I would definitely use them again”

Matt Tebbutt, Saturday kitchen presenter,

Interview on the Gaby Roslin Show

Listen again to Mr Duck on the Gaby Roslin Show

‘The sausage was incredibly well-made, with a good strong flavour and nice seasoning . I enjoyed it more than I thought I would, especially as it’s not normally my kind of thing, but I was very impressed with how it was made’

Ben Tish
Culinary Director of Norma Restaurant and The Stafford

2020 - Coverage in Evening Standard

MrDuck are an award-winning artisanal food producer based in West London, who have been specialising in 100% duck products for the last decade. French owner Thomas Maieli imports his ducks ethically from France and creates various products in their Perivale kitchen before selling them online to customers.

God save the Queen, or rather God save Mr Duck

Mr Duck is a French entrepreneur master chef based in London. Since 2006 he has been cooking a duck confit and foie gras unlike any other. For the keen readers of lePetitJournal.com Londres, we’ve been able to meet this crazy duck. This interview really put a smile on our face.

Coverage in Spectator - LIFE

2018

Thomas Maieli, from chef with the football team of Paris St Germain, to Hollywood, before becoming Mr Duck in London

Thomas Maieli fell into the magic world of cooking from a very young age. Fascinated by the talents of his grandmother and his mother, he grew up ensconced in their kitchen. To channel his energy, his father sent him at the age of 10 to spend the summer at Cap d’Agde to help his uncle who owned a restaurant there. “I peeled mountains of potatoes and cleaned tumbrels of mussels. It was tough, but I loved the atmosphere”.

2016/17 - GTA Award winners

2016 - Mr Duck gets acknowledgement from Danny Lidgate & Hattie Ellis for kindly providing three recipes

2016...

Great coverage

Top of the bill: Duck is coming to a kitchen near you

The tasty bird has made its way from Asian restaurants into ready meals and on to hip menus – but hardly any of us are cooking it from scratch. We’re missing out, says Anthea Gerrie.(from independent)

You could call it the great duckotomy. More of us than ever are loving a duck, yet we have grown a little afraid of this sumptuously rich bird which is has been part of the British culinary canon for centuries.

2012 - THOMAS MAIELI - Soupoudrez, mélangez, voyagez !

Aujourd’hui à la tête d’un restaurant et “roi du canard” à Londres, Thomas Maieli est auparavant passé par de nombreuses étapes. De chef pour stars de cinéma à cuisinier pour le PSG, découvrez les multiples vies de cet éternel bon vivant

(Crédit : Simon Gleize)

Il ne faut pas longtemps pour cerner Thomas. Assis à table, rillettes, fois gras et gésiers à porté de fourchette, il vous entraine rapidement dans un voyage aux mille et une rencontres. Et s’il faut relever le récit comme les saveurs, ce bon vivant n’hésitera pas à vous servir un verre de son meilleur Cognac.

Thomas aime les bonnes choses mais surtout les partager. Il fait partie de ces gens qui peuvent passer des heures assis à table, entourés d’amis, l’assiette toujours remplie. À tel point qu’il avoue s’inquiéter pour son pays d’origine, la France. “J’ai l’impression que la jeune génération a perdu ce plaisir. De moins en moins de gens considèrent le repas comme un moment important de partage“, explique-t-il. À l’inverse, il dit sentir l’engouement autour de la gastronomie “grandir en Grande-Bretagne“. Cela tombe bien et ce n’est sans doute pas un hasard, c’est à Londres qu’il s’est installé en 2002.

De la punition à la révélation
Depuis longtemps, bien avant son coup de foudre avec la capitale britannique, Thomas a décidé de lier sa passion et son métier. Cela fait 25 ans qu’il se régale en cuisine. Son