Duck Free Range, 2.0-2.2kg

Free Range Duck 2kg is a whole free-range duck weighing 2.0 to 2.2kg – a generously proportioned bird from British farms where outdoor rearing and slower growth produce outstanding depth of flavour. A free-range whole duck is a genuinely special roast. As a result, the combination of rich, fatty skin and deeply flavoured dark meat produces a result that chicken simply cannot approach. Furthermore, the abundant fat that renders during roasting creates the finest natural basting liquid. In particular, this fat is worth collecting and keeping as one of the great cooking fats for roasting potatoes.

About Free Range Duck 2kg

We source our duck from specialist farms and French producers who prioritise breed, welfare and flavour above yield. In particular, we select every bird and cut for its provenance and the depth of flavour that breed and husbandry produce. As a result, the duck we deliver ranges from outstanding British free-range birds to the finest French regional breeds. Furthermore, duck quality varies enormously by breed and production method. However, most supermarket duck producers prioritise speed and uniformity. In particular, French breeds like Challans and Barbary observe entirely different standards. They produce meat of a completely different character. Additionally, Magret – the breast of a foie gras duck – is a distinct ingredient rather than simply a large duck breast. That distinction matters and we make it clearly on every product. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Free Range Duck 2kg From Us

Cooking duck well requires understanding its unique character. In contrast to chicken, duck has a thick layer of subcutaneous fat that must render slowly during cooking. As a result, the finest duck preparations always start with the skin and work with the fat rather than fighting it. Furthermore, duck breast is best served pink – overcooking destroys the texture and makes it tough. However, the leg is the opposite. In particular, duck legs benefit from long, slow cooking that renders the fat completely and produces falling, tender meat. Moreover, rendered duck fat is one of the great cooking fats – always retain it from any duck preparation for roasting potatoes. Additionally, a very hot dry pan is the most important tool for cooking duck breast correctly. That initial rendering period in a cold pan moved to high heat is the foundation of good duck cookery.

How to Cook Free Range Duck 2kg

To get the very best from Free Range Duck 2kg:

• Score the skin all over with a sharp knife before roasting to help the fat render and the skin crisp.
• Roast at 200°C for 20 minutes per 500g, pouring off the rendered fat halfway through cooking and reserving it.
• Furthermore, free range duck 2kg suits resting for 20 minutes under loose foil before carving – the legs and breast will have different degrees of doneness without this rest.
• Additionally, the carcass makes an outstanding rich stock for a duck ragu, a sauce or a deeply flavoured soup.

Perfect Pairings

This free-range duck pairs beautifully with:

• Cherries, orange or plum – sharp fruit cuts the richness of duck perfectly
• Hoisin sauce and pancakes for the classic Chinese preparation
• A classic duck gravy from the roasting juices and red wine
• A glass of Pinot Noir, Cotes du Rhone or a Beaujolais alongside

Storage: Keep refrigerated and use within 2 to 3 days of delivery. For longer storage, freeze on the day of delivery and use within 3 months. Furthermore, remove from the vacuum pack on arrival and pat dry. Store loosely covered in the fridge – a drier skin produces a better result. However, always bring to room temperature for 20 minutes before cooking. Delivered fresh and ready to cook.

However you cook it, this free-range duck brings a richness and depth that only careful sourcing and genuine breed quality can deliver. Moreover, outstanding duck rewards confident cooking and simple, direct flavour combinations.