How do you cook a whole duck?

Preheat the oven to 180C. Make sure you have removed the giblets from your duck and set them aside to use later to make a gravy. Prick the skin of the bird all over, concentrating on the fattiest parts, but be careful not to pierce into the flesh. Season the bird well with sea salt and pepper, including the internal cavity. Place the bird into a good sized roasting dish, we like to create a trivet using root veg like carrots, celery and onions. If you are not stuffing your bird, simply place half a lemon, half a bulb of garlic and a handful of herbs inside the cavity. Place the bird in the oven and cook for 30 minutes per kg. If you have stuffed your bird, add a further 15 minutes on to this time. You can check to see if your bird is cooked by inserting a metal skewer into the join between the leg and the breast, if the juices run light pink-clear this is a good indication your duck is done. Rest your bird uncovered for at least 20 minutes before carving.

Is duck meat classed as 'red meat'?

Technically, poultry is classed as white meat. However, duck tends to have a darker colour than chicken and turkey, and in the culinary world is often treated more similarly to red meat.

What are a group of ducks called?

Fun Fact: A group of ducks is commonly referred to as a "flock" when they are on the ground or water. When they are in flight, they are called a "team" or a "brace" of ducks.

A group of free range, british ducks in a field.

Properly Free Range Duck

Our Properly Free Range pasture-raised British ducks are a heritage breed for slow growing, in harmony with nature. We rear our ducks in small groups with complete freedom to roam outside with plenty of space to forage among our Devon pasture, displaying their natural instincts. At night our raft of ducks are tucked up in straw-bedded barns to keep them safe from Mr Fox. Choose from free range whole ducks for roasting, stunning free range duck legs for slow cooking or indulgent free range duck breast.

Explore our seasonal duck recipes created by our chefs. Try our crispy aromatic duck pancakes recipe - irresistible with a sticky and sweet Hoisin sauce. From Marmalade Glazed whole Duck to crispy duck legs with a courgette, basil dressing – our recipe section will give you all the inspiration you need to whip up a sensational supper for 2 or a duck feast for a special occasion.

Because of the quality of our Free range duck meat and our belief that no part of the animal should be wasted, we offer the whole duck carcass. Their properly free range life mean the quality of the meat and carcass will result in the most deep flavoured and delicious homemade broths and stocks - full of really nutritious marrow.

A whole, cooked properly free range duck

Properly Free Range Whole Duck

From £26.30

Properly Free Range Duck Breast

From £6.25

20% OFF

Properly Free Range Duck Leg

~~£5.15~~ £4.12

Raw duck carcass with wings on chopping board.

Properly Free Range Duck Carcass

£3.40

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Preheat the oven to 180C. Make sure you have removed the giblets from your duck and set them aside to use later to make a gravy. Prick the skin of the bird all over, concentrating on the fattiest parts, but be careful not to pierce into the flesh. Season the bird well with sea salt and pepper, including the internal cavity. Place the bird into a good sized roasting dish, we like to create a trivet using root veg like carrots, celery and onions. If you are not stuffing your bird, simply place half a lemon, half a bulb of garlic and a handful of herbs inside the cavity. Place the bird in the oven and cook for 30 minutes per kg. If you have stuffed your bird, add a further 15 minutes on to this time. You can check to see if your bird is cooked by inserting a metal skewer into the join between the leg and the breast, if the juices run light pink-clear this is a good indication your duck is done. Rest your bird uncovered for at least 20 minutes before carving.
Technically, poultry is classed as white meat. However, duck tends to have a darker colour than chicken and turkey, and in the culinary world is often treated more similarly to red meat.
Fun Fact: A group of ducks is commonly referred to as a "flock" when they are on the ground or water. When they are in flight, they are called a "team" or a "brace" of ducks.

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