Whole Pekin Duck
£20.52
Description
Handpicked for their exceptional flavor and meatiness, these ducks are truly of top-notch quality. The meat boasts richness, and the fat is as soft as butter, rendering to a crisp, delightful skin. Frozen right at the source to preserve utmost freshness, they can be conveniently thawed in the fridge over a couple of days, with freezing having no impact on the quality whatsoever due to the elimination of
Information
- UK produced Pekin Duck
- Selected for flavour and succulence
- Supplied Frozen with giblet inside cavity
- To thaw: Leave in packaging. Place the duck in a dish or on a tray with some paper towel to soak up moisture released and allow 48 Hrs to thaw in a refrigerator. Remove all packaging and the giblets from the cavity before cooking.
- OK so they look a bit funny as they’ve been vacuum packed but once they’re thawed they’ll be perfect.
Product Supplied Frozen
Cooking Tips
Ingredients:
- 1 whole duck (approximately 2.20 kg)
- Salt and pepper to taste
- Optional: your choice of herbs and spices for seasoning (rosemary, thyme, garlic, etc.)
- Optional: citrus fruits (lemon, orange) for stuffing the duck
Instructions:
- Preparation: a. Preheat your oven to 180°C (approximately 350°F). b. Remove the duck from the refrigerator and allow it to come to room temperature for about 30 minutes. c. Pat the duck dry with paper towels both inside and outside.
- Seasoning: Season the duck generously inside and outside with salt, pepper, and any herbs or spices you prefer.
- Optional: Stuffing: If desired, stuff the duck cavity with halved citrus fruits like lemon or orange, along with some fresh herbs. This adds flavor and aroma to the duck.
- Trussing: Truss the duck by tying the legs together using kitchen twine. This helps the duck cook more evenly although not essential.
- Roasting: a. Place the duck on a roasting rack in a roasting pan, breast side up. b. Roast the duck in the preheated oven for about 20 minutes per 500 grams (1.1 pounds). For a 2.20 kg duck, this would be approximately 88 minutes (1 hour and 28 minutes). Adjust the time as needed based on your oven’s performance and your preference for the level of doneness.
- Basting: During roasting, baste the duck every 30 minutes with the rendered fat to keep it moist and add flavor.
- Checking Doneness: Use a meat thermometer to check the internal temperature. The duck is safe to eat when the internal temperature reaches 74°C (165°F) in the thickest part of the thigh.
- Resting: Once the duck is cooked to your desired level, remove it from the oven and let it rest for about 15-20 minutes before carving.
- Carving: Carve the duck into slices and serve with your favorite side dishes.