Whole Pekin Duck

Description

Handpicked for their exceptional flavour and meatiness, these UK-produced Pekin ducks are of top quality. The meat is rich, and the fat is as soft as butter, rendering to a crisp, delightful skin when cooked. Frozen right at the source to preserve freshness, they can be conveniently thawed in the fridge over a couple of days. The freezing process does not impact the quality, thanks to the elimination of freezing air around the meat.

When you’re ready to cook, thaw the ducks slowly in the fridge. This helps maintain their quality, ensuring you get the full richness of the meat and the crispness of the skin. Whether you roast them, braise them, or make a duck confit, these Pekin ducks will deliver a great meal.

Their versatility makes them suitable for various dishes. For a classic roast duck, season with herbs and spices, and pair with an orange sauce. Alternatively, make a duck ragu, slow-cooked with tomatoes and red wine, to serve over pasta. The rendered duck fat is perfect for making crispy, flavourful potatoes or as a base for cooking vegetables.

No matter how you prepare them, these UK-produced Pekin ducks promise to enhance your meals with their rich, savory flavours and satisfying textures.

Information

• UK produced Pekin Duck
• Selected for flavour and succulence
• Supplied Frozen with giblet inside cavity **Not Guaranteed
• 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:

1. 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.
2. Seasoning: Season the duck generously inside and outside with salt, pepper, and any herbs or spices you prefer.
3. 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.
4. Trussing: Truss the duck by tying the legs together using kitchen twine. This helps the duck cook more evenly although not essential.
5. 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.
6. Basting: During roasting, baste the duck every 30 minutes with the rendered fat to keep it moist and add flavor.
7. 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.
8. 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.
9. Carving: Carve the duck into slices and serve with your favorite side dishes.