For those who never try this it's time to break your duck
Both online and instore
Cooking Guidelines
Oven cook - From Chilled: Pre-heat your oven to 200°C, fan 180°C, gas Mark 6. All ovens vary in performance, this is a guide only. Remove all packaging. Take the bag of giblets out of the body cavity (they're useful for stock). Weigh the duck without the giblets. It's important to do this - don't just use the weight on the label, as that includes the giblets. Place on a rack in a roasting tin, **** the skin all over and rub a teaspoon of salt into the skin. Roast in the middle of the oven for 40 minutes per 1kg plus 10 minutes extra. Rest the duck for 15 minutes before carving.
All comments (34)
dairooney
12 Nov 161#1
Love duck. Love it. Heat
Darzen
12 Nov 16#2
Already posted
luvsadealdealdeal to Darzen
12 Nov 16#3
no it's not, admit your mistake
great spot OP
saw a great recipe this morning on TV, let's see if I can find it
Good luck getting one if its anything like last year.
Our store had six per day (one of which is still in my freezer).
Definition of a deep freeze?
The most expensive cupboard in the house
LesD
12 Nov 16#8
How the world moves on!
When I were a lad, sugar was the half-price loss leader, now it's ducks!
(I'm only gutted 'cos we thought we got a deal by finding a Morrisons duck crown at £6!)
futura
12 Nov 161#9
Poor quality and very little meat.
wood33pecker to futura
12 Nov 16#12
...then let's know a better quality duck with more meat at that price.
Searcher2 to futura
12 Nov 16#13
There were some big ones last year. We ended up splitting the duck (and freezing) into 2 legs and 2 breasts but cut the breasts in half so had 3 meals for 2 out of one duck. They were tasty enough for me.
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Opening post
Both online and instore
Cooking Guidelines
Oven cook - From Chilled: Pre-heat your oven to 200°C, fan 180°C, gas Mark 6. All ovens vary in performance, this is a guide only. Remove all packaging. Take the bag of giblets out of the body cavity (they're useful for stock). Weigh the duck without the giblets. It's important to do this - don't just use the weight on the label, as that includes the giblets. Place on a rack in a roasting tin, **** the skin all over and rub a teaspoon of salt into the skin. Roast in the middle of the oven for 40 minutes per 1kg plus 10 minutes extra. Rest the duck for 15 minutes before carving.
All comments (34)
great spot OP
saw a great recipe this morning on TV, let's see if I can find it
looked delicious
http://goodfood.uktv.co.uk/recipe/peking-duck-1/
Peking duck's recipe in Youtube video
Our store had six per day (one of which is still in my freezer).
Definition of a deep freeze?
The most expensive cupboard in the house
When I were a lad, sugar was the half-price loss leader, now it's ducks!
(I'm only gutted 'cos we thought we got a deal by finding a Morrisons duck crown at £6!)