Duck, Whole, Free Range (2.5kg avg)

£15.99

Our cracking, rich, free range duck feeds around 4-6 people. Plump, tender and delicious dark meat, you’ll get a cracking stock from giblets afterwards. This duck is also higher than high welfare and will take dinner to a new level. Seconds, anyone?

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Producer

Peter and Sue Coleman, and their son James, rear our free range ducks at Merrifield Farm in the beautiful Devonshire countryside. They have a real passion for the welfare of the birds, and James has even built them a lido. Well, really it’s special outdoor baths to make sure they can wash their faces without getting everything covered in mud. As they’re fed a GM free diet, that’s also free of antibiotics or growth promoters, the ducks can grow slowly and so give a better flavour.

Storage & prep

First set the oven to 200C/392F/gas 6. To make sure the duck has a crispy skin, dry it with a cloth before cooking. Remove the giblets (use these later to make a stock). Calculate the cooking time: 20 mins per 500g (1lb). Prick the skin of duck then rub in some salt. Place on a rack in a roasting tin. Cook in centre of the oven for required time. Check the duck is cooked by piercing the thickest part of the flesh with a skewer: if juices run out clear then the duck is cooked; if not return to the oven for a little longer. Duck should be kept at a very cool temperature, wrapped and kept away from other foods. It can be frozen, but should be thoroughly defrosted at the bottom of the fridge, below and away from other foods, before cooking.

Duck, Whole, Free Range (2.5kg avg)

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