How to cook a whole organic duck
Duck is an incredible choice of meat, this recipe helps enhance the amazing taste that the bird naturally has, ensuring the skin is brilliantly brown and crisp ready for you to tuck in.
How to cook a whole organic duck
Duck is an incredible choice of meat, this recipe helps enhance the amazing taste that the bird naturally has, ensuring the skin is brilliantly brown and crisp ready for you to tuck in.
- Serves: 4
- Prepare: 5 Minutes
- Cook: 45 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC DUCK?
By working with a poultry specialist who has decades of experience running a Soil Association-certified farm, we know that our duck has been reared in a natural, high-welfare system. These traditional birds produce meat that is unforgettable from first taste – juicy, rich and with just the right amount of sweet fat.
Ingredients
- 1 whole organic duck
- pink himalayan salt
Method
- Rest your bird on your side at room temperature for an hour or so. 2. Preheat your oven to 180°C.
- Preheat your oven to 180°C or gas mark 4.
- Grab yourself a good-sized roasting tray, deep enough to catch the fat and juices from your bird.
- Rub a little salt over the skin of your bird before covering the bird in foil. 5. Place in your oven for 45 minutes per kg.
- We recommend removing the foil for the final 15 minutes of cooking time to give that gorgeous skin a chance to brown and crisp.
- Once cooked, remove from your oven. Place your duck on a carving board covered in a few layers of foil for at least 20 minutes. Just enough time to roast some veggies in the mouth-watering fat that has been left in your tray. If you aren’t roasting veggies, once cool enough we recommend pouring the juices and fat into a jar and retaining it for another day - it makes the very best roast potatoes.
Other recipe ideas
30/03/21 Recipe
Duck Noodle Soup
Made with Borough Broth Co. Free-Range Organic Duck Bone Broth
28/12/19 Recipe
Breast of Organic Duck with Spiced Maple Plums
A delicious recipe easy to prepare and cook perfect impress your friends
02/12/18 Recipe
Spiced Roast Duck with Oranges & Almonds
Duck is a wonderful meat for its ability to take on a number of flavours, especially citrus flavours
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC DUCK?
By working with a poultry specialist who has decades of experience running a Soil Association-certified farm, we know that our duck has been reared in a natural, high-welfare system. These traditional birds produce meat that is unforgettable from first taste – juicy, rich and with just the right amount of sweet fat.
Frequently asked questions
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Duck is a healthy type of meat filled with vitamins, minerals and antioxidants. Its’ skin is very fatty but can removed, leaving a cut of meat that is comparable in fat and calories to a skinless chicken or turkey breast.
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Both duck and chicken are healthy choices of poultry. Duck is a lean meat, comparable in fat and calories to a skinless chicken or turkey breast. It is an excellent source of selenium and zinc, both of which encourage good cellular metabolism. Since duck is a red meat, it contains higher amounts of iron than other poultry. The fat content of duck meat is mostly healthy unsaturated fat and is an excellent source of protein.
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Duck meat is tender, juicy, a little meaty, with a high level of fat. Duck meat has a meatier taste than chicken with a unique sweet and savoury flavour also. In comparison to turkey and chicken, duck does not have a lot of meat, yet retains a high level of nutrient. With its thick skin, this meat becomes quite crispy when cooked. It is the perfect bird meat for roasting because of its texture.
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For any meat or poultry to be labelled organic is must have been reared in accordance with set and governed organic welfare standards. High standards of animal husbandry and welfare are critical to us at The Organic Butchery. We believe that animals should live their lives in an environment that offers them the opportunity to follow their natural instincts. For ducks, that means growing in a free-range, sustainable system with access to water for swimming and grass for grazing. An active lifestyle and natural diet ensure the ducks we source are healthy, with strong immune systems. And that translates directly into high-welfare meat that tastes delicious.