Sizes: 1.8–2.1kg | 2–2.3kg | 2.3–2.6kg | 2.7–3kg

Our Organic Pekin Ducks are perfect for a festive feast or a special family meal. Slow-grown, high welfare, and packed with flavour, these birds deliver crispy skin and succulent meat when cooked carefully. The key? cook to temperature, not just time.

This guide covers all size variants and gives you flexible cooking methods to suit your oven and preference.

🌡 Target Internal Temperature

Always use a meat thermometer for perfect results.
If you don’t have one, the juices should run clear, not pink, when the thickest part of the thigh is pierced.

🧑🍳 Preparation

1. Bring to room temperature
   Remove duck from the fridge 1–2 hours before cooking.

2. Remove excess fat
   Ducks are naturally fatty — check the cavity and trim any large deposits. Save rendered fat for roast potatoes or vegetables.

3. Prick the skin
   Use a skewer or knife tip to prick all over the skin and fat layer, avoiding the meat. This helps render fat and creates crisp skin.

4. Season lightly
   Rub all over with sea salt and black pepper. Optional: add fresh herbs like thyme or rosemary inside the cavity.

5. Prepare your roasting tray
   Place the duck on a rack in a roasting tray breast-side up. Add 200–250ml water to the base to catch drippings and prevent burning.

🔥 Cooking Options

1. Standard Oven Roast (Crispy Skin)

Method:

• Roast uncovered for the first 30–40 minutes for a crispy start.

• Cover loosely with foil for the majority of cooking to avoid over-browning.

• Remove foil for the final 25–35 minutes to crisp skin.

• Spoon off rendered fat every 30–40 minutes for later use.

2. Glazed Duck (Optional)

• Prepare a glaze (e.g., honey & soy, orange & ginger, or maple syrup) 20–25 minutes before the end of cooking.

• Brush generously over the duck and return to oven uncovered.

• Re-brush halfway through if desired for a thicker, sticky coating.

• Tent loosely with foil if the glaze darkens too quickly.

⏲ Resting

• Remove duck from oven once the thickest part of the breast reaches 74°C.

• Cover loosely with foil and rest 20–30 minutes.

• Resting ensures meat is juicy and easier to carve.