Whole Duck
This pasture-raised duck spent its days foraging in fresh air and sunlight on a small family farm, raised on a non-GMO diet with no antibiotics or growth hormones. Duck is rich, tender, and full of flavor, perfect for a special meal or a slow afternoon in the kitchen when you want something a little different from the usual roast chicken.
Vacuum sealed & frozen.
Rub the duck all over with salt and let it sit uncovered in the fridge for a few hours to help the skin dry out. Roast at 425°F for about 15 minutes to start crisping the skin, then lower to 350°F and cook until the fat renders and the meat is tender, pouring off the fat once or twice as it cooks. Let it rest before carving, and save that beautiful duck fat for potatoes.