A classic festive centrepiece, our organic Pekin duck is perfect for Christmas or any special occasion. Rich, succulent, and packed with flavour, it’s easier to cook than you think, and slow roasting ensures tender meat and crisp, golden skin.
Ingredients
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1 x Organic Pekin Duck (size varies)
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Sea salt
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Freshly cracked black pepper
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Optional: 200 ml water for roasting tin
Preparation & Roasting
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Bring to Room Temperature
Remove the duck from the fridge 1 hour before cooking to ensure even roasting. -
Prepare the Skin
Prick the skin all over with a skewer — take care not to pierce the meat.
Lightly season the duck with salt and pepper. -
Set Up the Roasting Tin
Place the duck on a rack in a roasting tin. Pour around 200 ml of water into the base to prevent burning and catch drippings. -
Roast
Preheat the oven: Fan 180°C / Conventional 200°C / Gas 6.
Roast for 1 hour 35 minutes – 1 hour 45 minutes depending on size. -
Midway Care
Halfway through cooking, carefully pour off any excess fat from the tin — this is perfect for roasting potatoes later!
Check for Doneness
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The thickest part of the thigh or breast should reach 74°C (165°F).
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No thermometer? Piercing the meat should release hot, clear juices.
Resting
Remove the duck from the oven and cover loosely with foil.
Rest for 20–30 minutes before carving — this allows the juices to redistribute and makes carving easier.
