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British

Free Range Duck (2.3kg)

£36.00

    Country of Origin: England

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    Description

    The ducks are Aylesbury Pekin cross from Devon. Fed on a natural diet of wheat, oats and maize, they are slow grown and thrive in a properly free-range environment, with large fields and water baths to splash and clean their feathers in.

    Suggested Use:

    INGREDIENTS 

    Whole duck

        Oil, salt & pepper to season
        Rosemary & Thyme
        Nutmeg
        Orange

    PREPARATION

    1. Take the duck out of the fridge 1 hour before cooking to allow it to come up to room temperature.

    2. Prick the duck breasts with a fork and season with salt and pepper. IF you fancy, chop up some rosemary, nutmeg, thyme and orange zest and rub into the skin.

    3. Stuff the duck with 2 halves of an orange and any remaining spices, place in deep tray with a trivet and follow one of the two below cooking options.
         

    SLOW ROAST DUCK

    1. Preheat oven to 200°C
    2. Roast the duck at this temperature for 25minutes
    3. Reduce the temperature for 120°C, when the temperature has dropped to 120°C return to the oven for 1hr 15 minutes basting every 20 minutes.

    QUICK ROAST DUCK

    1. Start the oven at 200°C
    2. Roast the duck at this temperature for 90 minutes.
    3. After one hour take the duck out and slash the legs away from the body in order for the legs to cook quicker.

           FINAL TIPS!

    • Rest the duck for at least 30 minutes.
    • Serve with a fruity stuffing.
    • For an extra sweet finish raise the temperature up to 220°C and rub some honey over the skin and wait for it to caramelise.

    Image is indicative only and does not necessarily show the final product.

    Additional information

    Country of Origin

    England

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