USDA Grade A Whole Duck
PhP 650 / kg
Premium quality duck with no artificial ingredients, raised without antibiotics, no growth promotants or additives used in the feed, minimally processed, and graded conforming to the strictest well-being guidelines.
Give variety to your table with a rare combination: a delicious, nutritious alternative to beef or chicken that stands up to any seasoning or flavor profile. Rich in flavour and very succulent, juicy and just as healthy.
Health Benefits
The meat of this duck provides a decent content of Protein, 28% of the recommended daily values for every 100 g serving. It helps keep muscle growth and performance and gives energy.
It helps boost the immune system with its Zinc content; a good source of niacin to keep normal digestive system; Phosphorus to keep strength of bones and teeth; Riboflavin, to reduce hair loss; and Iron for the red blood cells.
How to Cook:
- Thaw out in refrigerator.
- Preheat oven to 350° F.
- Remove from package, remove neck and giblets.
- Rinse under cool water.
- Roast uncovered, breast side up until well cooked
*legs move freely and juices run clear when duck is done.
*adapted from Maple Leaf
Origin: USA
Delivery:
Delivered frozen
Weight: 2 - 2.5 kilograms
Checkout price is based on the maximum weight per pack (2.5 g). Actual pack weight upon delivery may be lower. The final invoice will be computed according to the actual weight delivered.
Roasted Whole Duck - Basic Recipe for Crispy Skin
1 Maple Leaf Farms Whole Duck (5-6 lbs.), defrosted
1 1/2 tsp. Freshly Ground Black Pepper
1 Orange, cut in quarters
1 head Garlic, paper removed and top trimmed
2 Celery Stalks, cut into 2" pieces
Procedure
1. Thoroughly defrost duck. (Defrost in refrigerator for 2-3 days.) Boil water in a large pot deep enough to submerge a whole duck). Bring to a rolling boil. Preheat oven to 425°F.
2. Remove duck from bag. Remove orange sauce packet (if included), giblets and neck from interior. Save giblets and neck for making stock. Remove excess fat from body cavity and neck. Rinse duck inside and out under cool running water. Pat dry. With a large sharp fork, prick the skin all over (approach at an angle) being careful not to pierce the meat (if meat is pierced, it will dry out). Carefully put the duck in the pot of boiling water; boil for 10 minutes to help render out some of the fat. Remove duck and let cool. Pat dry.
3. Mix the salt, pepper and paprika. Rub the duck inside and out with the spice mixture. Place the duck on a rack in a roasting pan breast-side up. Stuff the orange quarters, whole head of garlic (top trimmed) and cut celery pieces into the cavity of the duck. Fold the neck skin under, covering the cavity. Secure with a skewer.
4. Place the roasting pan in the oven. After 15 minutes, lower the oven temperature to 350°F. After 45 minutes, remove duck from oven. Remove any fat that may have collected in the bottom of the roasting pan. Carefully turn duck over, place back on rack in roasting pan, and return to oven for 35 minutes. At the end of the 35 minutes, remove duck from oven, remove any fat that may have accumulated, and carefully turn duck back over so breast side faces up. Return to oven. If you have a 5-pound duck, cook for another 15 minutes; for a 6-pound duck, cook for another 20 minutes (total cooking time should add up to about 22 minutes per pound). Be careful not to overcook. The internal temperature should be 175°F at the thickest part of the leg and thigh joint. Remove duck from oven.
5. Transfer duck to a cutting board and let stand 15 minutes. Remove oranges and celery from cavity. Remove head of garlic; roasted head of garlic can be used as a great spread for bread.
6. Carve duck and serve.
Recipe from Maple Leaf
