TheMeatEmporium
Whole Free Range Ducks
Pickup only for all Christmas items. Orders must be collected by 5:30pm on 23 December.
Whole free-range duck, approximately 2–2.5kg, a richly flavoured Christmas roast with beautifully crisp skin when roasted. Supplied uncooked.
Cooking instructions
Preheat oven to 190°C (170°C fan-forced). Pat the duck dry, lightly score or prick the skin without piercing the flesh, and season with sea salt. Place breast-side up on a rack over a roasting tray to catch the rendered fat. Roast, carefully draining excess fat as needed. If the skin browns too quickly, tent loosely with foil. Check the thickest part of the breast and thigh: duck is poultry and must reach at least 75°C in the centre. Rest for 15 minutes before carving. Timing depends on size and oven; use a thermometer.
Cooked photograph is a serving suggestion; garnish not included.