100-Day Duck
A majestic, free-range duck reared to twice the age and size of a standard British duck by Richard and Jo Botterill in Leicestershire. Sweet, tender meat with a wonderfully deep flavour, thanks to being reared to full maturity on grassy meadows and then game-hung for a week.
During processing, the feathers are dry-plucked from the birds (rather than the easier, more common process of wet-plucking with boiling water) which is crucial for maintaining the integrity of the skin– this is why it crisps up so beautifully in the oven. At certain times of the year there will be some stubborn feather quills – these can be easily removed before cooking (and any small ones will melt away.
Average weight 3-3.5kg
£71.75
Roast at 220°C for the first 20 minutes, then reduce the temperature to 180°C and cook for 45 minutes per kilo.
So, a 3kg duck will cook in about 2 hours 35 minutes, and a 2kg duck will cook in just under two hours.
Keep an eye on how much fat renders out and pools underneath. You may need to carefully spoon it out once or twice so that it doesn't overflow. Don't throw it away, as it's wonderful for cooking, especially potatoes!
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
