This is a raw product that must be cooked. Store below 3°C. Once opened, use immediately.

Cooking times may vary depending on your oven. The below timings are for a 2.5kg duck:

1. Remove your duck from the fridge 1 hour before you want to cook it. We recommend removing the packaging before allowing your joint to come to room temperature.
2. Fill your kettle all the way up and boil it. Preheat your oven to 250°C fan (as hot as possible).
3. Place your duck on a rack or wire tray. Score the duck breasts in desired pattern, making sure to cut deeply enough to just break through the skin.
4. Place your duck, on its trivet, in an empty sink. Pour your whole kettle of water over the duck and repeat the process once more. This scalds the skin and allows deeper penetration of salt and extra crispy skin on roasting.
5. Rub fine salt into all the score marks and leave for 10-20 minutes while the oven warms up.
6. Place your duck on a tray in the roasting hot oven for 20 minutes until the skin begins to crisp.
7. Reduce your oven temp to 190°C/170°C fan/gas mark 5 with the duck still in there and roast for 1 hour 15 minutes or until the internal temperature has reached 75°C.
8. Remove from the oven and leave to rest in a warm place for 15 minutes before carving.

While we do everything we can to make sure product information displayed on our website is correct, product recipes and ingredients are subject to change. This may affect nutrition, dietary, and allergen information. We recommend you always check the product label before use.

Country of origin: UK