ORGANIC DUCK WHOLE 2.5KG
When cooked properly, whole duck offers juicy, rich-tasting meat and crisp skin – wonderful at Christmas or any time of year. Be sure to save the precious duck fat at the bottom of the roasting tin for flavourful roast potatoes or other recipes.
Carefully sourced from an organic farmer in Devon.
Enjoy with cumberland sauce and your favourite side dishes.
One duck generously serves 4 people.
Daylesford Organic whole duck
(take out of fridge 1 hour before cooking)
1. Score the skin evenly all over the bird, taking care not to cut too deeply into the flesh. Place the scored duck on a rack in the kitchen sink and pour two full kettles of boiling water over the breast. Pat dry with kitchen towel and place uncovered on a plate in the fridge to dry out for an hour. This process releases the fat layer under the skin to give perfectly roasted duck with crisp skin and juicy meat.
2. Preheat the oven to 200°C, 180°C fan, 400°F, gas mark 6. Place the duck on a rack or trivet over a deep roasting tin to catch the
fat that will be released during cooking.
3. Rub plenty of sea salt into the scored skin, slide the roasting tin into the oven and roast for 90 minute approx. (40 minutes per KG plus 10 minutes extra) Strain the duck fat
at the bottom of the roasting tin into a jar to use for flavourful roast potatoes or in other recipes.
4. We recommend you joint the roast duck instead of attempting to carve it, as this method is easier and makes the duck meat
go further. First remove the legs just as you would a roast chicken. Next, ease your knife along the breastbone to remove the whole breasts, which can then be sliced to give four good servings of tender breast meat.
100% Duck, breast, from whole bird, raw
Keep refrigerated. Consume within the use-by date.