Whole or Half Duck

Duck is a dark-meat poultry with thick skin and a higher fat content than chicken, which results in a roast with a much more intense flavour and skin that, when cooked properly, becomes crispy and caramelised. At 2.8 kg per unit, it is suitable for 4 to 5 people. Available whole or cut.

Benefits

• Thick skin that caramelises in the oven and transfers flavour to the meat
• Abundant subcutaneous fat – bastes the meat during cooking
• Deep and distinct flavour, clearly different from chicken
• Weight: 2.8 kg per unit – suitable for 4–5 people
• Available whole or cut