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Description
Whole Free-Range Duck
One of the best things about a strong-flavoured, rich meat like duck is that it stands up to a whole range of sides and accompaniments. Whether you want to make it the star of a light salad, serve up with spinach and crunchy sweet potato fries (made using duck fat, of course), or even with Brussel sprouts and bacon, this headline bird will never get lost in the crowd.
Whole free range duck from the Dorset Meat Company
Whether you’re preparing a lavish dinner party or just having the family round for a Sunday roast, our free range whole duck is a fantastic option. Full of flavour and packed with nutrition, a whole duck can really bring family and friends together with good, hearty food. And don’t forget to accompany it with a glass of bold red wine.
When you buy duck from the Dorset Meat Company, you are investing in high quality meat that is sustainably grown in a way that ensures the welfare of the animal during its lifetime and results in the finest flavours on the plate. Never again will you have to take the slim pickings available on your local supermarket shelf when you could be enjoying a much finer bird.
Bear in mind when ordering our whole duck that this product may previously have been frozen.
How to enjoy whole free range duck at home
A whole duck makes the perfect centrepiece for a family dinner or a full-blown dinner party with your best friends. Duck provides a complex and rich flavour that works beautifully with both tangy hoisin or acidic citrus.
There’s a knack to roasting a duck and our favourite method is the good old-fashioned way. Preheat the oven to around 200 degrees Celsius and prick the skin of the duck all over. Dress it with salt and crushed pepper and then simply roast it for 20 minutes plus an additional 20 minutes for every 500g. You’ll want the skin to become nice and crisp by the end of cooking, so a great little tip is to pour a kettle of water over the duck and leave to dry before roasting.
You can dress the duck with honey and add a really good glug of sherry to the roasting tray. Or, once roasted, you can cut away the flesh and use in a stir-fry or Chinese pancake rolls. Either way, the crispy skin is priceless.
Once your duck is done, carve and serve with your chosen vegetables, salads and other sides for a meal to remember. There’s nothing better than seeing the look of joy on the faces of your dinner guests as they take their first mouth-watering taste.
