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Surprise your family by serving a golden brown whole duck at dinner. Our duck will please everyone.
Brome Lake Ducks specializes in raising Peking ducks, known for its tender and tasty meat This species of young duck is not force-fed like Muscovy or moulard duck.
Allergens : None
Raised without the use of antibiotics
Raised without the use of added hormones like other ducks in Canada
If frozen, thaw in refrigerator for approximately 24 to 48 hours.
Remove duck from bag, and remove neck and giblets from body cavity. Rinse under running water and pat dry. Wash work surfaces and utensils after handling raw meat.
Cooking time for whole duck is approximately 60 minutes per kg (30 min. per lb) or until internal temperature reaches 82 °C (180 °F). Internal temperature should be taken at the thigh joint.
For crispy skin, place the duck in a large pan slightly hollow and, depending on time available, refrigerate it for 1 to 2 days, without covering, to dry the skin thoroughly before cooking.
Suitable for any occasion, duck is a sure-fire hit for a quick meal, brunch or to create a sensation. And it’s always juicy!