Whole Duck
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.
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Preparation & Usage
Preheat your oven to 200°C, Fan 180°C, Gas Mark 6 and remove all packaging.
- 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 10 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.
Nutrition
| Typical values | 100g as sold | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy (kj) | 939 | ||||||||||||||||
| (kcal) | 227 | ||||||||||||||||
| Fat | 18g | ||||||||||||||||
| of which Saturates | 5.5g | ||||||||||||||||
| Carbohydrates | 0.5g | ||||||||||||||||
| of which Sugars | 0.5g | ||||||||||||||||
| Fibre | 0.5g | ||||||||||||||||
| Protein | 15g | ||||||||||||||||
| Salt | 0.23g | ||||||||||||||||
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