Free range County Down duck, whole, oven ready

Free range County Down duck, whole, oven ready

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Home grown, free range duck from County Down. A delicious Aylesbury type culinary duck, providing delicious lean meat, with not too too much fat but just enough to run out of the duck to cook the roasties perfectly. Game aged, and dry plucked for a delicious crispy skin. Ideal for a celebration or for proper Sunday lunch. Oven ready, with giblets. The next batch of ducks will be ready in November, and will be available for despatch or collection from November onwards. You can order now for delivery from mid November onwards including up to Christmas.

Our Price: £9.89

Availability: Out of stock


Portions: We recommend 500g per portion.  

Cooking method: Preheat the oven to 200 degrees centigrade.  Ensure the giblets are removed from the inner cavity of the bird.  Dry the skin of the duck with kitchen paper.  Sprinkle the skin with salt liberally.  Place the duck on a trivet above a  roasting tray.  Place the duck in the oven and roast for 20 minutes at 200 degrees Centigrade.  Turn down the oven to 180 degrees Centigrade.  Roast the duck for 20 minutes per 500g.  Test the temperature of the duck witjh a chef's temperature probe.  Insert the probe into the joint between the leg and the breast - and into the thickest piece of the leg, not touching the bone.  When the probe reads 75 degrees Centrigrade the duck is ready.

Roast potatoes can be cooked in the fat of the roasting tray beneath the duck while it is roasting.  

Storage: Your duck will arrive frozen. We believe freezing is nature's best way of storing wholesome food, ensuring minimum food waste.  We recommend that you store your Pheasants Hill Farm duck in your freezer. Once defrosted, please store your meat in your refrigerator, and cook thawed poultry within 24 hours.