Place in the refrigerator for 2-3 days.
Oven (218°C): Remove giblets neck, and excess fat. Rinse duck inside and out. Pat dry. Prick skin all over, being careful not to pierce the meat. Boil the duck in a pot of boiling water for 10 minutes to render fat. Remove duck, pat dry and leave to cool. Season inside and outside of duck. Roast the duck breast side up in a preheated oven at 218°C for 15 minutes before lowering the oven temperature to 176°C. Cook for 45 minutes before flipping the duck and cooking for an additional 35 minutes. Finally, flip the duck again and cook for 15-20 minutes.
|Average Nutritional Values (serving size 112g)
||Per 112 g
Percent values are based on a 2000 calorie diet.
24 hours in the refrigerator, in a suitable dish.
3 days in the chiller of the refrigerator.
In the freezer at -18 ° C until the date indicated on the packaging.