Our whole ducks are hormone and antibiotic-free. Duck meat is an excellent source of proteinand iron, providing 50% of the iron we need in a day.
Pre heat oven to 190°C.
Pat the duck dry using a paper towel and season with salt to create a crispy skin.
Ensure the vent end of the duck is open to allow even cooking.
Place duck on a rack in a roasting tray to collect any reduced fat which can be saved and used for roasting vegetables.
Roast for 40 mins per kg, until the skin is crispy and golden.
Rest for 20 mins before carving.
Save the fat and leave it to cool, then store in the fridge for later use.
Never stuff the duck as it prevents even cooking. Instead, place your favourite herbs, zest of orange or garlic inside the cavity to infuse the meat with flavours.
For a super crispy skin, leave duck uncovered in refrigerator to dry out overnight before roasting
Hormone-free, antibiotic-free, 100% free range, Australian duck meat
|Storage Requirement||Keep Frozen @ -18 deg c|