Fresh Easter Whole Duck

Choose a different bird for your Sunday roast with our Whole Organic Duck. Our organic ducks are reared with care in natural environments and their wholesome, active lifestyles result in a flavoursome, rich meat that sets them apart. 

Arriving fresh and at their absolute peak of nutrition and taste, our organic whole ducks are ready for roasting or frozen for convenience.

Available for delivery between 15th - 17th April.  

Good To Know

Ingredients & Nutritional's

Organic and free-range Duck.

How To Store 

Our Fresh Whole Ducks are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 5-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

How To Cook  

We recommend: 

Crispy Roasted Whole Duck

Ingredients:

• 1 whole frozen duck (about 2 to 2.5 kg)
• Salt (about 1-2 tablespoons, to taste)
• Black pepper (to taste)

For the Optional Seasoning:

• 4 cloves garlic (crushed)
• 1 onion (quartered)
• 1-2 oranges or lemons (cut into wedges)
• Fresh herbs (such as thyme or rosemary, optional)

Instructions:

1. Prepare the Duck:

• Preheat the oven: Preheat your oven to 190°C (375°F).

2. Initial Roast:

• Place frozen duck in the oven: Remove any packaging from the frozen duck. Place the duck breast-side up on a roasting rack in a roasting pan.
• Roast: Roast the duck in the preheated oven for about 1.5 to 2 hours. This allows the duck to thaw and start cooking.

3. Season the Duck:

• Remove the duck: After the initial roasting time, carefully remove the duck from the oven. The skin should be thawed enough to be able to season it.
• Pat dry: Use paper towels to pat the skin dry. This helps the skin crisp up later.
• Season: Generously rub salt and pepper all over the duck, including the cavity. If using, place the crushed garlic, onion quarters, and orange or lemon wedges inside the cavity for added flavour.

4. Increase Temperature and Roast:

• Return to oven: Place the duck back in the oven and increase the temperature to 220°C (425°F).
• Roast until crispy: Roast for an additional 1 to 1.5 hours, or until the skin is golden brown and crispy. The internal temperature of the thickest part of the duck (the thigh) should reach 74°C (165°F). Baste the duck with its juices halfway through for better flavour and crispiness.

5. Rest and Serve:

• Remove from oven: Once cooked, take the duck out of the oven and let it rest for about 15-20 minutes. This helps the juices redistribute and makes for juicier meat.
• Carve and serve: Carve the duck and serve with your choice of sides, such as roasted vegetables, potatoes, or a fresh salad. You can also make a sauce or gravy from the pan drippings.