Full breasted, tender and ready for roasting
Dark, plump and seriously succulent
Our Whole Otter Valley Free Range Ducks are richly flavoured - dark, plump and seriously succulent - with a flavour second to none.
An intense rich flavour.
Our wonderfully succulent, Free Range Ducks are fed on a natural diet to yield tender dark meat with an intense rich flavour.
Irresistible golden crispness
Dry plucked and expertly hung - to provide that essential layer of fat underneath the skin that keeps the meat beneath succulent - and helps the skin above roast to that famous irresistible golden crispness
Ideal for roasting, our whole Duck has the giblets removed and supplied with the bird separately.
Do have a look at out How to Cook/Related Recipes Tab for some great ways to prepare your Whole Duck
Free Range Whole Duck
Full breasted, tender and ready for roasting
Dark, plump and seriously succulent
Our Whole Otter Valley Free Range Ducks are richly flavoured - dark, plump and seriously succulent - with a flavour second to none.
An intense rich flavour.
Our wonderfully succulent, Free Range Ducks are fed on a natural diet to yield tender dark meat with an intense rich flavour.
Irresistible golden crispness
Dry plucked and expertly hung - to provide that essential layer of fat underneath the skin that keeps the meat beneath succulent - and helps the skin above roast to that famous irresistible golden crispness
Ideal for roasting, our whole Duck has the giblets removed and supplied with the bird separately.
Do have a look at out How to Cook/Related Recipes Tab for some great ways to prepare your Whole Duck
Free Range Whole Duck
INGREDIENTS: Free Range Duck
ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly
Free Range Whole Duck
Roast
Pierce the bird all over with a metal skewer.
Season with salt and pepper, then roast at 190c 375F Gas Mark 5 for 30 mins per 450g.
When cooked, rest the Duck for 10 mins before carving
Free Range Whole Duck
