Whole Duck (approx 2.2kg)
Whole Duck (approx 2.2kg)
A roast with a difference.
Roast duck is richer than chicken, with dark, full-flavoured meat and skin that turns glassy and crisp when the fat renders out. A 2.2kg bird feeds three to four, and leaves you a jar of duck fat for the best roast potatoes you'll ever make.
Prick the skin, roast it slowly, and finish hot for crispness.
Why you'll love it
- Around 2.2kg, feeds 3 to 4
- Rich, dark meat and crisp skin
- A memorable alternative to the Sunday chicken
- Plenty of rendered duck fat to save for potatoes
How to roast a whole duck
- Prepare: pat the duck completely dry and prick the skin all over with a skewer, without piercing the meat. Season inside and out with salt.
- Roast: place on a rack over a roasting tin and cook at 180°C (160°C fan) for around 2 hours, pouring off the fat every 30 minutes.
- Crisp: turn the oven up to 220°C (200°C fan) for the final 15 to 20 minutes.
- Check and rest: the juices should run clear with no pink, and the thickest part of the thigh should reach 75°C. Rest for 15 minutes before carving.
Delivery: Packed and delivered chilled in an insulated box, nationwide across the UK.
Whole Duck FAQs
How long does a whole duck take to roast?
Around 2 hours at 180°C (160°C fan) for a 2.2kg duck, plus 15 to 20 minutes at a higher heat to crisp the skin.
How many people does a whole duck feed?
A 2.2kg duck feeds three to four people. Duck carries less meat for its weight than chicken, so allow more per person.
What do you do with the duck fat?
Strain it into a clean jar and keep it in the fridge. It is brilliant for roast potatoes, frying eggs and confit.
Storage: Keep refrigerated and follow the storage instructions on the product packaging.
Ingredients: Duck (whole bird).