Category: Game
Fresh whole duck with rich, flavourful dark meat. Perfect for roasting with a crispy skin, or braised in a fruit-based sauce.
Price: from €10.00/kg
Remove the duck from the fridge 1 hour before cooking. Pat the skin completely dry with kitchen paper. Score the skin in a crosshatch pattern with a sharp knife, being careful not to cut into the meat. Season generously inside and out with salt and pepper. Place a quartered orange, a few sprigs of thyme, and 2 crushed garlic cloves inside the cavity. Place the duck breast-side up on a wire rack in a roasting tin. Roast at 180°C for 20 minutes per 500g plus 20 minutes extra. Every 30 minutes, carefully pour off the rendered fat (save it for the best roast potatoes). For extra crispy skin, increase the oven to 220°C for the final 15 minutes. The duck is done when the juices run clear and the internal temperature reaches 75°C. Rest for 20 minutes before carving. Make a sauce from the pan juices with orange juice, a splash of Grand Marnier, and a teaspoon of honey.