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Whole Duck #22
The Chinese revere duck, and made it famous in the Imperial Era, with a whole Peking duck served at the table, carved in front of the diner, with pancakes, hoisin, cucumber and spring onions. It still carries an auspicious label and one you can have at home.
Inspiration: Top chefs will tell you to baste the duck repetitively and cook it low and slow. Place the duck on a rack set over a roasting tin and roast at 160'C for 1 hr, then turn the oven down to 140'C and cook for a further 2½–3 hrs, until the flesh is really tender and the skin has a deep honied golden colour and crispy.
Provenance: Our ducks are sourced through the leading and primary ethical farming producer in Victoria, with the highest certifications for animal welfare.
Inspiration: Top chefs will tell you to baste the duck repetitively and cook it low and slow. Place the duck on a rack set over a roasting tin and roast at 160'C for 1 hr, then turn the oven down to 140'C and cook for a further 2½–3 hrs, until the flesh is really tender and the skin has a deep honied golden colour and crispy.
Provenance: Our ducks are sourced through the leading and primary ethical farming producer in Victoria, with the highest certifications for animal welfare.
$21.92
Whole Duck #22—
$21.92
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
The Chinese revere duck, and made it famous in the Imperial Era, with a whole Peking duck served at the table, carved in front of the diner, with pancakes, hoisin, cucumber and spring onions. It still carries an auspicious label and one you can have at home.
Inspiration: Top chefs will tell you to baste the duck repetitively and cook it low and slow. Place the duck on a rack set over a roasting tin and roast at 160'C for 1 hr, then turn the oven down to 140'C and cook for a further 2½–3 hrs, until the flesh is really tender and the skin has a deep honied golden colour and crispy.
Provenance: Our ducks are sourced through the leading and primary ethical farming producer in Victoria, with the highest certifications for animal welfare.
Inspiration: Top chefs will tell you to baste the duck repetitively and cook it low and slow. Place the duck on a rack set over a roasting tin and roast at 160'C for 1 hr, then turn the oven down to 140'C and cook for a further 2½–3 hrs, until the flesh is really tender and the skin has a deep honied golden colour and crispy.
Provenance: Our ducks are sourced through the leading and primary ethical farming producer in Victoria, with the highest certifications for animal welfare.
