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Duck
£13.30 per kg
Whole Duck is prepared from the finest British duck, sourced locally from trusted Yorkshire suppliers. A plump, full-flavoured bird with rich, succulent meat and plenty of fat for perfect crispy skin. Ideal for a special Sunday roast or festive meal. Hand-prepared fresh in our family shop.
Cooking instructions:
Cooking instructions:
Remove the duck from the fridge 1–2 hours before cooking to bring it to room temperature.
Prick the skin all over with a fork or skewer (especially the fattier areas) and season generously inside and out with salt and freshly ground black pepper.
Place on a wire rack in a roasting tin to allow fat to drain.
Recommended oven method (high-then-low for crispy skin):
Preheat oven to 220°C / Fan 200°C / Gas 7.
Roast the duck for 20–25 minutes until the skin starts to brown.
Reduce the heat to 160°C / Fan 140°C / Gas 3.
Continue roasting for approximately 20–25 minutes per 500g (or roughly 2–2½ hours for a 2kg duck), basting occasionally.
For extra crispy skin, increase the temperature back to 200°C for the final 15–20 minutes.
Pour off the rendered duck fat during cooking if the tin becomes too full.
Rest the duck loosely covered with foil for 15–20 minutes before carving.
Best enjoyed with roast potatoes (cooked in the duck fat), orange sauce, red cabbage, or braised Puy lentils.
Prick the skin all over with a fork or skewer (especially the fattier areas) and season generously inside and out with salt and freshly ground black pepper.
Place on a wire rack in a roasting tin to allow fat to drain.
Recommended oven method (high-then-low for crispy skin):
Preheat oven to 220°C / Fan 200°C / Gas 7.
Roast the duck for 20–25 minutes until the skin starts to brown.
Reduce the heat to 160°C / Fan 140°C / Gas 3.
Continue roasting for approximately 20–25 minutes per 500g (or roughly 2–2½ hours for a 2kg duck), basting occasionally.
For extra crispy skin, increase the temperature back to 200°C for the final 15–20 minutes.
Pour off the rendered duck fat during cooking if the tin becomes too full.
Rest the duck loosely covered with foil for 15–20 minutes before carving.
Best enjoyed with roast potatoes (cooked in the duck fat), orange sauce, red cabbage, or braised Puy lentils.
4lb bird - 4/5 people
5lb bird - 5/6 people
5lb bird - 5/6 people