How to cook duck

Duck is a wonderful type of poultry with many delicious cuts. The cuts from a whole jointed duck vary and are wonderful for trying different techniques and recipes. Duck breast is best pan-seared while the legs and wings are best slow cooked. When braised slowly with wine, aromatics and garlic, duck legs made for a rich ragu to serve with pasta.

How to cook duck breast

To cook duck breast, we like to start it skin side down in a cold pan. As the pan gently warms over medium heat, the fat from the breast will render slowly, allowing for crispy skin without burning. Keep frying the duck breast skin side down for 5-10 minutes until the duck is golden and brown then flip over. Place the duck breast in a pre-heated 180°C oven for 5-6 minutes for a rosy pink hue. Rest the duck breast for 10 minutes before serving.

How to roast a duck

Preheat the oven to 180°C then prick the duck skin all over with a sharp knife and season generously with salt. Place the duck on a wire rack in a roasting tray. Roast the duck, rotating breast side up to breast side down every 30 minutes for about an hour and twenty minutes or until the internal temperature reads 64°C and the skin is brown and crisp. Rest for 30 minutes covered loosely in foil, before carving.

How to carve a duck

To carve a duck, it is best to wait until the duck has rested before finding your sharpest knife. Cut between the breast and maryland then pull downwards to remove the maryland from the body on both sides of the duck. To remove the breast, slice between the ribcage and the breast bone. All removed pieces can then be portioned to serve. We like to serve our Peking duck style with warmed pancakes, hoisin sauce, cucumber and spring onion.

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