Whole Duck
The perfect centrepiece to your Sunday roast or celebratory meal. Don't forget to rest the bird before carving to make it even more succulent.
![](https://www.gressinghamduck.co.uk/wp-content/uploads/2019/08/whole-duck.png)
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Preparation & Usage
Preheat your oven to 200°C, Fan 180°C, Gas Mark 6 and remove all packaging.
- If included, take the giblets out of the body cavity (they’re useful for making stock).
- Place on a rack in a roasting tin, prick the skin all over and season.
- Roast in the middle of the oven for 40 minutes per 1kg, plus an extra 10 minutes.
- Rest the duck for 10-20 minutes, this retains more of the juices for a more succulent meat. Carve and enjoy.
All cooking appliances vary. This is a guide only. Warning: Contains bones.
Nutrition
Typical values | 100g as sold | ||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Energy (kj) | 939 | ||||||||||||||||
(kcal) | 227 | ||||||||||||||||
Fat | 18g | ||||||||||||||||
of which Saturates | 5.5g | ||||||||||||||||
Carbohydrates | <0.5g | ||||||||||||||||
of which Sugars | <0.5g | ||||||||||||||||
Fibre | 0.5g | ||||||||||||||||
Protein | 15g | ||||||||||||||||
Salt | 0.23g |
Available from
![Booths](/wp-content/themes/gressingham/dist/booths.a0bd3e937ca7b322d747.png)