Nutritional (per 100 g, roasted with skin):
337 kcal energy
19 g protein
28 g fat (9.7 g saturated)
0 g carbs
84 mg cholesterol
59 mg sodium.

How to Roast a Free Range Whole Duck

Preparation (10 min):
Preheat oven to 180 °C / Fan 160 °C / Gas 4.
Remove packaging and giblets; pat dry.
Lightly score the skin (avoid cutting into meat).
Season generously with salt, pepper, and herbs.
Place on a rack in a roasting tin.

Cooking:
Roast for 40 minutes per kg + 20 minutes extra (e.g. 2 kg = 1 hr 40 min).
Baste halfway through for extra crispness.
For crispier skin, increase oven to 220 °C (Fan 200 °C) for the last 15 minutes.
Ensure internal temperature reaches 74 °C.

Store below 3 °C.
Keep refrigerated and consume on the day opened.
Suitable for home freezing – freeze on the day of purchase and consume within 6 months.
Defrost thoroughly in the refrigerator before cooking.
Do not refreeze after defrosting.

Vacuum-packed/pouched for freshness. Recyclable packaging. Please rinse and recycle where possible.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR