1-2-3 Cooking Instructions for Whole Duck:
- Remove from packing, rub dry with kitchen towel and season to taste.
- Prick skin with skewer on fatty areas (legs and breast) and place breast side up on a roasting rack in a preheated oven at 180°C.
- Roast for 80 minutes, increase temperature to 200°C for a further 10 minutes. Remove from oven and rest for 10 minutes before carving.
TIPS
Seasoning:
Salt and Pepper is the best basic seasoning and can be combined with any glaze of your choice. For more distinct flavours use a Chinese 5 Spice blend or Rosemary and Sage for a herb variation.
Glazes:
Sweet and Sour cuts through the richness of duck. Honey and Orange is a classic version. A Red Wine reduction makes it special. See our Festive Duck with Cherry Sauce Recipe. Use the cooking fat for roasting your potatoes, or save for later.