Half Duck, Previously Frozen

Succulent organic duck from our friend on the farm, Ross, who raises organic free-range ducks in the rolling East Devon hills.

Our butchery have cut our organic ducks into halves so you can enjoy the delicious, pull-apart meat without having to roast a whole bird. Try glazing in sticky hoisin or sweet chilli sauce and shredding the meat once roasted, for lip-smacking burrito filler!

Please note our organic ducks are sold without giblets.

Typically 1 - 1.2kg

Good To Know

Ingredients & Nutritional's

Organic and free-range Duck.

How To Store 

Our Previously Frozen Half Duck is sent on the defrost and will arrive with a 2-day shelf life (including the day of delivery). 

Our Farms & Suppliers

From an organic parent flock of Peking ducks, our ducklings arrive with our lovely farmer, Ross for a first week on the farm cosying up under heat lamps. On the East Devon farm, they then spend another week pottering indoors before they are ready to go wild exploring further afield on the Devon hills. With a fresh pool to splash and bathe in, and straw-filled houses to recline when all the frolicking gets too much, these ducks are a chilled-out bunch. Open fields to roam allow for a totally organic and natural development. The riverbed of the Otter is the perfect backdrop for slow-growing growing plump, well-fed ducks

How To Cook  

We recommend: 

Crispy Roasted Half Duck

Ingredients:

• 1 half duck 
• Salt (about 1 tablespoon, to taste)
• Black pepper (to taste)

For the Optional Seasoning:

• 2 cloves garlic (crushed)
• 1 onion (quartered)
• 1 orange or lemon (cut into wedges)
• Fresh herbs (such as thyme or rosemary, optional)

Instructions:

1. Prepare the Duck:

• Preheat the oven to 190°C (375°F).

2. Initial Roast:

• Place the half duck breast-side up on a roasting rack in a roasting pan.
• Roast the duck in the preheated oven for about 1 hour. This allows the duck to start cooking.

3. Season the Duck:

• Remove the duck from the oven. The skin should be thawed enough to be able to season it.
• Pat dry the skin with paper towels to help it crisp up.
• 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:

• Place the duck back in the oven and increase the temperature to 220°C (425°F).
• Roast for an additional 30 to 45 minutes, 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:

• Once cooked, take the duck out of the oven and let it rest for about 10 to 15 minutes. This helps the juices redistribute and makes for juicier meat.
• 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.