Buying a Whole Duck gives you an endless range of recipes to choose from. With its rich tender meat, crispy skin and lovely gamey flavour, roast duck is the perfect choice if you are looking for an alternative Sunday Roast or Christmas centrepiece.
Much loved by foodies and top chefs alike, Roast Duck is relatively simple to cook, delicious to eat and extremely versatile
Using a sharp knife carefully score the breast and legs of your duck with a criss-cross pattern. This allows the fat to be released during the cooking process and also helps crisp up the skin nicely. Generously season your bird with sea salt, black pepper and a sprinkling of five-spice. Rub all over before placing on a rack in a deep roasting tin. Pop your duck in the oven and roast slowly for several hours. Allowing the fat to render through the meat creating a classic roast that is succulent, juicy and mouth-wateringly tender.
Once cooked to perfection, loosely cover with foil and leave to rest for 15 minutes. Serve with traditional crispy roast potatoes, seasonal greens and some homemade cranberry sauce. Perfect for Christmas!
Duck also pairs beautifully with cherry, plum, and orange. Using these traditional flavour combinations why not try making that French classic Duck A L’Orange or everyone’s favourite Crispy Aromatic Duck served with strips of cucumber, spring onions, plum sauce and pancakes. Absolutely delicious!
Food and Wine Pairing
Duck with its abundance of intense meaty flavours perfectly matches with the red plum and blackcurrant fruit flavours of our classic Claret from Chateau Reynier. Also works brilliantly with our Sidewood Shiraz bringing out this wine’s dark cherry and soft spice flavours.
Although nearly any food is capable of causing an allergic reaction, only the bellow listed foods account for 90 percent of all food-allergic reactions. These foods are:
- Cereals containing gluten, namely: wheat (such as spelt and Khorasan wheat), rye, barley, oats
- Crustaceans for example prawns, crabs, lobster, crayfish
- Nuts; namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts
- Celery (including celeriac)
- Sulphur dioxide/sulphites, where added and at a level above 10mg/kg in the finished product. This can be used as a preservative in dried fruit
- Lupin which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
- Molluscs like clams, mussels, whelks, oysters, snails and squid
This section is for information purposes on common food allergens, and provides assistance for avoiding these ingredients. If you are unsure or you need more information on certain products please email: firstname.lastname@example.org
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Ingredients: Whole Duck
Storage: Keep refrigerated . Eat within 3 days of opening. Suitable for home freezing. If frozen use within 1 month. Defrost thoroughly and use within 3 days. Do not refreeze.
Cooking: Cook thoroughly until piping hot and juices run clear.