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 minutes)
1. Preheat your oven to 180C (fan 160C) or gas mark 4.
2. Pat the duck dry with a paper towel and remove any giblets. Season the skin and cavity generously with salt and pepper. For extra flavour, stuff the cavity with fresh herbs (such as thyme or rosemary) and orange slices.
How Long Does a Full Duck Take to Cook?
A whole duck takes approximately 40 minutes per kilogram to cook, plus an extra 20 minutes for crisping. For a 2kg duck, plan for around 1 hour 40 minutes to 2 hours.
Steps to Perfect Duck Roasting
1. Lightly score the skin with a sharp knife, avoiding the meat. This step helps render the fat and ensures crispy skin.
2. Place the duck on a rack in a roasting tin, breast side up, to allow fat to drain during cooking.
3 Roast uncovered for the first hour. If the skin starts to brown too quickly, you can loosely cover the duck with foil for the remainder of the cooking time.
Can You Spatchcock a Duck?
Yes, spatchcocking is an excellent way to cook a duck evenly and reduce cooking time. Ask your butcher to spatchcock it, or do it at home by removing the backbone with kitchen shears and flattening the duck. Adjust the cooking time to approximately 30-40 minutes per kilogram.
Tips for Avoiding Tough Duck
Slow roasting at 180C ensures tender meat.
Allow the duck to rest for 15 minutes after cooking to let the juices redistribute and keep the meat moist.
For Crispier Skin
Turn up the oven to 220C (fan 200C) for the last 15 minutes of cooking. This step helps achieve perfectly crispy, golden skin.
Should You Cover Duck with Foil When Roasting?
While it's not necessary, loosely covering the duck with foil can prevent the skin from browning too much or burning. Remove the foil during the last 15 minutes to crisp up the skin.
Serving Suggestions
Carve and serve with roasted seasol vegetables, a rich gravy, or even a fruity sauce like orange or plum for a classic pairing. Save the rendered duck fat to roast potatoes for a crispy, flavourful side dish.

Cook Before Eating. Consume On Day Opened. Store Below 3°C Or Freeze On Day Of Purchase For 6-9 Months. Defrost Thoroughly In Fridge Before Cooking.

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