The perfect centrepiece to your Sunday roast or celebratory meal. Don't forget to rest the bird before carving to make it even more succulent.
Preparation & Usage
- If included, take the giblets out of the body cavity (they’re useful for making stock).
- Place on a rack in a roasting tin, prick the skin all over and season.
- Roast in the middle of the oven for 40 minutes per 1kg, plus an extra 20 minutes.
- Rest the duck for 10-20 minutes, this retains more of the juices for a more succulent meat. Carve and enjoy.
All cooking appliances vary. This is a guide only. Warning: Contains bones.
|Typical values||Per 100g||Per serving|
|of which Saturates||4.2g||6.2g|
|of which Sugars||<0.5g||<0.5g|
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