When you’re looking for an alternative to turkey for the holidays or just want a bird that boasts deeper, more intense flavors than what you’re used to, we have two words: go Duck. Its meat has a richer flavor than turkey or chicken, almost akin to beef, and when prepared correctly is as juicy and tender as it is flavorsome. 

If preparing a Western-style roast, a good rule of thumb is to cook for 10 mins at 240°C or 220°C, before reducing to 190°C or 170°C and cook for 20 mins per kg for medium-rare or 32 mins per kg for more well done. When finished, let rest for 30 minutes before serving. 

Our duck weigh roughly 2.5kg

 Just the facts

- Peking duck

- About 2.5kg

- Frozen supply