Whole Fresh Duck 1.5kg Slow GrownGreat QualityWhole Fresh Duck 1.5kg Slow Grown – Cook Slowly for absolute tendernessWhole Fresh Duck 1.5kg Slow Grown – Order Online or Call 07932 686498 to place an OrderWhole Fresh Duck 1.5kg Slow GrownWhole Fresh Duck 1.5kg Slow GrownWhat can I do with a Whole DuckWhole duck recipesRoast spiced duck with plums. A star rating of 4.4 out of 5. …Best ever roast duck. A star rating of 4.3 out of 5. …Peking duck. …Honey-mustard glazed duck. …Crispy Chinese duck with peaches. …Marmalade glazed roast duck. …Orange-stuffed Christmas duck. …Honey-roasted duck with creamed cauliflower.How long does it take to cook a Whole DuckCooking Times Duck should be cooked at 190°C for 40 mins per kg.How many people does a Whole Duck ServeThe perfect centrepiece to your Sunday roast or celebratory meal. Don’t forget to rest the bird (for 15 minutes covered in foil) before carving to make it even more succulent. The 1.7kg duck feeds 4 and the 2.7kg bird feeds 5-6 generously.Spiced Roast duck with clementines and a maple and mustard glazeSlow-cooked until tender and coated in a mouth wateringly sticky glaze, this duck is a stunning centrepiece to serve up on Christmas day.Serve with roasted shallots, juicy clementines and cinnamon sticks for a wonderfully festive main.Ingredients1 2.2kg whole Gressingham duck, giblets removed1½ tsp sea salt flakes12 small shallots, peeled6 small clementines, halved6 bay leaves3 cinnamon sticks2 tbsp maple syrup1 tbsp Dijon mustardMethodPreheat the oven to gas 4, 180°C, fan 160°C. Pat the duck dry with kitchen towel and rub 1 tsp salt all over the skin.Put the bird breast-side down in a roasting tin with the shallots and roast in the oven for 1 hr.Drain all the fat from the tin, including any that has collected inside the duck.Reserve for roasting potatoes (don’t pour it down the drain!).Use wooden spoons to carefully turn the duck over so that it sits breast-side up in the tin with the shallots around the edges.Surround the duck with the halved clementines, bay leaves and cinnamon sticks, then return to the oven to roast for a further hour, basting twice during this time.Combine the maple syrup and mustard with the remaining ½ tsp salt and spoon or brush over the duck skin.Roast the duck for 15 mins more, until the skin is deeply golden and glazed.Season with plenty of black pepper, transfer to a platter and surround with the shallots, clementines, bay leaves, cinnamon sticks and any pan juices to serve.The duck will be very tender and easy to carve at the table.A whole, raw duck will look much like a whole chicken, except with a more elongated body and muscular legs. Duck meat has a dark reddish colour, similar to that of raw beef and will often come with a generous layer of fatty skin, which can be scored and crisped up during cooking to add richness and flavour.Whole Duck 1.5kg Slow Grownbreaking down a duck stepwild duckduck whole free range
