Game Birds

Duck

Cooking Times for Whole Duck

Pre heat the oven to 190C. Roast the whole duck for approx 1 hour per kilo.

Size Approx Time

16 (1.6kg) 1hr 40 mins
18 (1.8kg) 1hr 50 mins
20 (2.0kg) 2hrs
22 (2.2kg) 2hrs 10 mins
24 (2.4kg) 2hrs 20 mins

Chef's Hint:

To ensure duck is cooked insert a skewer into the thigh the juices should run clear.

How to Roast a Whole Duck

1. Pre heat oven to 190C. Place duck on a rack in a roasting tray.

2. Ensure the vent end of the duck is open to allow even cooking - remove excess fat. Never stuff the duck as it prevents even cooking and will absorb moisture and the stuffing will go soggy. Place your favourite herbs, zest or orange or garlic inside the cavity for a wonderful aroma while the duck is cooking. Cook the stuffing separately.

3. Dry duck with paper towel and if possible leave in refrigerator to dry out.

4. Season with sea salt and freshly ground pepper.

5. Roast for approx 1hr per kg until golden brown then remove duck from oven and leave to rest for 20 mins. Cut out the 2 breasts and the 2 legs or shred the meat from the bones.

6. There will be quite a bit of fat in the bottom of the roasting tray (this is good). Pour this off and leave to cool. The fat will come to the top and the juices will settle on the bottom. Use the juices to make your sauce and store the fat in the refrigerator to cook the world's best roast potatoes.

7. Duck reheats really well so cook it ahead of time or the day before, joint it when it is cold and then reheat the portions skin side up in a hot oven or under a hot grill. Always serve the sauce on the plate, not over the crispy skin of the duck.

How to Cook Duck Breast Portions

1. Trim excess fat from around the breast.

2. Using a sharp knife, score the skin evenly about four or five times. Scoring the skin before cooking the duck breast enhances the presentation and allows excess fat from under the skin to escape.

3. Place a frypan over a medium heat.

4. Lightly season the duck portions with a little salt and freshly ground pepper.

5. When the pan is hot, place the breasts skin side down using no oil and cook for 3 minutes until the skin begins to brown.

6. Turn over and cook for another minute and then place into a hot oven 200C for 3-5 minutes for medium rare.
Duck breast can be served rare, medium or well done, depending on your preference. Adjust your cooking times by a little more for a medium or well done result.

7. When cooked, remove from the pan and rest them for about 10 mins. This will allow the juices to settle.

Chef's Hint:

Fruit sauces, such as orange or cherry, are the perfect accompaniment for duck.