Duck (Whole)
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Our subscription is for three deliveries only and cannot be cancelled
British Duck
With its unique flavour and hearty texture, duck makes an indulgently rich change if you're cooking something special.
The tender, dark meat feels luxurious and is robust enough to work well with warm spices and complex sauces. Then there are the added bonuses of super-crispy skin and plenty of flavour-packed fat.
All of our ducks are truly Free Range and this low-stress lifestyle certainly influences the quality of their meat. A natural diet, lots of exercise and the ability to swim, dabble and preen means they’re fit and healthy.
This results in meat that’s tender and tasty to eat.
NOTE. Farming is difficult, we do our best to support all of our farmers and to keep them financially stable. When you order a Duck from Parson's Nose, we secure that bird immediately for you. We are then obliged to pay for it. Please note that once ordered, you cannot cancel the order at any time, NO refunds can be given. If you contact us more than 1 month before delivery or collection, we may be able to offer you a store credit or gift card only.
Allergens are stated in BOLD CAPITALS
100% Duck
To cook a whole duck, preheat your oven to 200°C. Prick the skin all over with a fork, taking care not to pierce the meat, then season generously with salt and pepper. Place the duck breast-side up on a roasting rack over a roasting tray and roast for approximately 20 minutes per 500g, plus 20 minutes, basting occasionally with the rendered fat. Rest for 15-20 minutes, loosely covered with foil, before carving. Serve with roast potatoes, seasonal vegetables, rich gravy, and a fruit sauce such as redcurrant or cherry for a delicious and flavourful meal.
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