New
Free Range Whole Duck – Perfect for Roasting
£37.40 – £46.85
Savour the exquisite flavour of our Free Range Whole Duck, cultivated with meticulous attention on expansive pastures. Replete with authentic taste and succulence, our ducks roam freely, imparting unparalleled richness and tenderness. Ideal for culinary exploration, elevate your dishes with the premium, ethically sourced meat of our ducks. Embark on a gastronomic journey of unrivalled quality and taste with every delectable mouthful
Cooking Instructions
How to Roast a Free Range Whole Duck
Preparation (10 minutes)
1. Preheat your oven to 180°C (fan 160°C) or gas mark 4.
2. Pat the duck dry with a paper towel and remove any giblets. Season the skin and cavity generously with salt and pepper. For extra flavour, stuff the cavity with fresh herbs (such as thyme or rosemary) and orange slices.
How Long Does a Full Duck Take to Cook?
A whole duck takes approximately 40 minutes per kilogram to cook, plus an extra 20 minutes for crisping. For a 2kg duck, plan for around 1 hour 40 minutes to 2 hours.
Steps to Perfect Duck Roasting
1. Lightly score the skin with a sharp knife, avoiding the meat. This step helps render the fat and ensures crispy skin.
2. Place the duck on a rack in a roasting tin, breast side up, to allow fat to drain during cooking.
3 Roast uncovered for the first hour. If the skin starts to brown too quickly, you can loosely cover the duck with foil for the remainder of the cooking time.
Can You Spatchcock a Duck?
Yes, spatchcocking is an excellent way to cook a duck evenly and reduce cooking time. Ask your butcher to spatchcock it, or do it at home by removing the backbone with kitchen shears and flattening the duck. Adjust the cooking time to approximately 30-40 minutes per kilogram.
Tips for Avoiding Tough Duck
Slow roasting at 180°C ensures tender meat.
Allow the duck to rest for 15 minutes after cooking to let the juices redistribute and keep the meat moist.
For Crispier Skin
Turn up the oven to 220°C (fan 200°C) for the last 15 minutes of cooking. This step helps achieve perfectly crispy, golden skin.
Should You Cover Duck with Foil When Roasting?
While it’s not necessary, loosely covering the duck with foil can prevent the skin from browning too much or burning. Remove the foil during the last 15 minutes to crisp up the skin.
Serving Suggestions
Carve and serve with roasted seasonal vegetables, a rich gravy, or even a fruity sauce like orange or plum for a classic pairing. Save the rendered duck fat to roast potatoes for a crispy, flavourful side dish.
Storage Instructions
Cook Before Eating. Consume On Day Opened. Store Below 3°C.
Delivery & Collection
Delivery
We use trusted delivery partners to deliver everything you order to mainland addresses in the UK. You can select your preferred delivery date at check-out. Gift messages may also be added and personalised at check-out. For more information, please visit our Delivery & Returns page.