Whether you prefer the thigh or the breast, our half-duck is the exceptional product you are looking for. Served on the bone to ensure flavor and tenderness, it is an excellent value as each half-duck gives 2 to 3 servings. Roast in the oven, on the barbecue or braised, it’s guaranteed, you will make them happy!
Good source of iron & source of polyunsaturated fatty acids omega-6
Defrost in refrigerator. Remove from packaging and rinse duckling under cold water, pat dry.
Preheat the oven to 375°F (190°C).
Season both sides with salt and pepper. Sear half duck on both sides on medium heat in a large pre-heated sauté pan (or an iron roasting pot) without adding any cooking fat, to render the fat for 8-10 minutes per side. Remove excess fat, add 150 ml of water to deglaze the bottom of the pan and recuparate the cooking juices.
Transfer the half duck skin-side up on a cooking rack inside a roasting pan. Add the juice and cover using an aluminium foil or the roasting pan cover.
Roast in the oven on center rack for 60 minutes at 375°F (190°C). Remove cover and continue cooking for 30 minutes or until internal temperature, taken at the thigh reaches 180°F (82°C). Remember to baste with its juice every 15 minutes.
Remove from oven and transfer to a plate. Loosely covered with an aluminum foil and let rest for 10 minutes, before serving.
Cooking time may vary depending on oven.
Tips and tricks
Keep a little water in the roasting pan during cooking to avoid smoke odours.