Properly Free Range Whole Duck
Perfect for roasting whole for a special feast Read more
From
£23.00
Delivery
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Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
Standard Delivery Highlands & Islands (2 day service) is £14.95 -
Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
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All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
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Delivered in compostable and fully recyclable packaging
Product details
Our Properly Free Range Duck makes a very special meal. Perfect for roasting whole and glazing, for a special feast. With just the right amount of delicious fat, our free-range ducks have tender flavourful meat, and skin that crisps perfectly.
Just like our chickens, our ducks live a properly free-range life, roaming amongst lush pasture, eating a natural diet of forage and whole grains.
This delectable duck has picked up some of the country's top awards including 2 stars in the renowned Great Taste Awards.
"Fantastic, well rounded flavour with tasty skin."
"Melting and very delicious."
Ingredients
100% Free Range Duck
Cooking Instructions
Preheat the oven to 180C.
Make sure you have removed the giblets from your duck and set them aside to use later to make a gravy.
Prick the skin of the bird all over, concentrating on the fattiest parts, but be careful not to pierce into the flesh.
Season the bird well with sea salt and pepper, including the internal cavity.
Place the bird into a good sized roasting dish, we like to create a trivet using root veg like carrots, celery and onions.
If you are not stuffing your bird, simply place half a lemon, half a bulb of garlic and a handful of herbs inside the cavity.
Place the bird in the oven and cook for 30 minutes per kg. If you have stuffed your bird, add a further 15 minutes on to this time.
You can check to see if your bird is cooked by inserting a metal skewer into the join between the leg and the breast, if the juices run light pink-clear this is a good indication your duck is done.
Rest your bird uncovered for at least 20 minutes before carving.
Reviews
Roast Duck with Quince & Brussel Sprouts
There is something right about eating a roast duck on a cold winters night. Whether it's the combination of rich fat, needed to stave off the cold, or the pink meat that pairs so wonderfully with the seasons pickings.
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