Supreme Ducks Raw - D084
Products › Poultry
A tasty tunnel boned free range duck is filled with a second boneless free range duck, and our Veal and Rice Stuffing, marinated in olive oil and our Mondo spice mix with the wings & drumsticks left bone-in. (This product comes frozen due to it being poultry). Please allow 24 to 48 hours to defrost in your fridge.
Serves 8 to 10 persons (minimum net weight 2.8 kg)
Free Range Duck, white rocks veal, red rice, parsley, onion, carrot, celery, olive oil, organic lake salt, pepper, garlic, paprika, rosemary, thyme, basil, marjoram, oregano and sage. GLUTEN FREE
Remove all glad wrap, paper or cryovac bag from the product. Rub the stocking net covering on the product with olive oil. Bake in a preheated oven at 160ºC for approx. 2.5 hours using a rack in the tray if possible. Baste often during cooking using oil or the products own juices. Cook the roast to an internal temperature of 65°C (at the thickest part of the duck)Allow to rest for 20 minutes in alfoil before carving. Stocking net peels off very easily when wet with juices. Use sharp knife or scissors. Note: Stocking net and string not edible.