Cooking time

Whole duck

  • Cooking: 150 minutes
canard entier
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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.

Ingredients

Duck

Allergens : None

Features and Benefits

  • Peking duck raised for its meat, naturally fed under ideal conditions, complimented with a healthy diet without hormones or antibiotics
  • Good source of iron & source of polyunsaturated fatty acids omega-6
  • Very tender and tasty meat culmination of over a century of research, expertise and know-how
  • Canadian grown duck!

Raised without the use of antibiotics

Raised without the use of added hormones like other ducks in Canada


 

Preparation

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

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.

Oven

  • Preheat oven to 180 °C (350 °F).
  • Place duck on a rack in an oven-safe broiling pan, breast-side up.
  • Cover and cook for 2 hrs. Remove cover and cook another 30 min. until skin is golden and crispy.
  • When the duck is fully cooked, legs should come off easily.

Recipe ideas

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!