Whole duck Reared by Ross Gardner at Blackdown Hills, Devon

£44.95 / 2.3kg

About

Succulent dark meat with rich, buttery skin and the fullest flavour. This makes a dreamy Sunday lunch with a pile of roasted veg. Use any leftover fat to make exceptional roast potatoes. We only work with small-scale producers who follow the highest welfare standards of organic farming.

Serves 4.

Delivered in insulated packaging to keep cool on your doorstep.

Just added

Duck works beautifully with strong, spicy flavours like ginger and Chinese five spice

- Riverford cooks

How to prepare

2 hours before cooking, lightly prick the skin all over and season generously with salt and pepper. Remove the bag of giblets from the cavity.

Preheat the oven to 220°C, cover the duck with foil and roast for 30 mins. Remove the foil, baste with the fat and reduce the heat to 180°C. Roast for 30 mins per kilo, basting again halfway through.

To check the bird is cooked, insert a sharp knife into the thickest part of the leg where it joins the breast; the juices should run clear. Leave to rest for 20 mins before carving. Use the giblets and wing tips for stock/gravy.

Storage

Keep refrigerated below 5C. Once opened use immediately. If not required immediately freeze as soon as possible and always within the use by date. Once frozen use within 1 month. Defrost in a fridge and use same day. Do not refreeze.

Reared by Ross Gardner, Blackdown Hills, Devon

Ross Gardner knows a thing or two about how to keep a bird happy. For almost 50 years, his family has reared and produced poultry on the banks of the River Otter in the Blackdown Hills, East Devon – an Area of Outstanding Natural Beauty. We enjoy Ross’s plump organic ducks throughout the year, and look forward to his traditional turkeys and geese every Christmas.