Free range whole duck

£6.50 per kilogram

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  • Free range whole duck

Why not try something other than chicken or beef for this weeks roast and have duck.

Our beautiful free range ducks are plump and succulent.

Duck goes well with spices and marinades aswell as a sticky fruity sauce or a fruity stuffing.

Our recommendation is to slow cook the duck to retain moisture and flavour.

Try out this recipe for Confit duck, use this in a cassoulet or simply on its own with sauteed potatoes and seasonal veg.

Ingredients:

6 cumin seeds

12 coriander seeds

3 juniper berries

50g flaky sea salt

6 duck leg and thigh joints

1 small bunch thyme

1 rosemary branch

1 unpeeled garlic clove, sliced, plus 1 whole garlic bulb, halved

about 500g goose or ducks fat, or enough to totally submerge the duck legs

2 bay leaves

1 tsp black peppercorns


The day before cooking, put the cumin and coriander seeds in a dry pan and toast until they are slightly coloured and aromatic. Remove to a board and crush them with the blade of a knife. Crush the juniper berries and mix with the spices and the salt. Rub the mixture over the duck, scatter with thyme, rosemary and sliced garlic and chill for 24 hrs, turning two or three times as they marinate.

Next day, heat oven to 150C/130C fan/ gas 2. Wipe the duck with kitchen paper and pat dry, but don’t wash off the marinade. (The salt extracts the water from the meat cells, which will be reinflated with fat as the duck cooks gently. If you wash it, you will simply reinflate the cells with water.)

Put the duck in a cast-iron casserole and cover with the goose fat or duck fat. Add the bay leaves and peppercorns and cook for about 2½ hrs, or until the meat is almost falling away from the bone. You can store the duck very simply by placing it in a pudding bowl, covering it with the fat and keeping it in the fridge: as long as it stays covered with fat it will last for weeks.

To cook, remove the confit duck legs from their fat. Put an ovenproof frying pan on the stove until it is hot. Add the duck legs, skin-side down, and cook for 4 mins. Turn the legs and transfer the pan to the oven for 30 mins, until crisp.


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