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.

  1. If included, take the giblets out of the body cavity (they’re useful for making stock).
  2. Place on a rack in a roasting tin, prick the skin all over and season.
  3. Roast in the middle of the oven for 40 minutes per 1kg, plus an extra 10 minutes.
  4. 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 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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