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How to cook a whole organic duck

Duck is an incredible choice of meat, this recipe helps enhance the amazing taste that the bird naturally has, ensuring the skin is brilliantly brown and crisp ready for you to tuck in.

  • Prepare: 5 Minutes
  • Cook: 45 Minutes
  • Serves 4
Ingredients & instructions

1. Rest your bird on your side at room temperature for an hour or so. 2. Preheat your oven to 180°C.

2. Preheat your oven to 180°C or gas mark 4.

3. Grab yourself a good-sized roasting tray, deep enough to catch the fat and juices from your bird.

4. Rub a little salt over the skin of your bird before covering the bird in foil. 5. Place in your oven for 45 minutes per kg.

6. We recommend removing the foil for the final 15 minutes of cooking time to give that gorgeous skin a chance to brown and crisp.

7. Once cooked, remove from your oven. Place your duck on a carving board covered in a few layers of foil for at least 20 minutes. Just enough time to roast some veggies in the mouth-watering fat that has been left in your tray. If you aren’t roasting veggies, once cool enough we recommend pouring the juices and fat into a jar and retaining it for another day - it makes the very best roast potatoes. 


  • While duck works perfectly with the fragrant spices of the east, the tart sweetness of stone fruits and even with chocolate, sometimes simplicity is enough. Try pot roasting a whole organic duck with cider, garlic, some sprigs of woody thyme and crisped cubes of smoky pancetta. Served with vibrant savoy cabbage and the creamiest mash this makes a perfect alternative for Sunday lunch. If you're tray roasting your duck, try gently cross-hatching the skin before cooking the bird at 160˚C for a couple of hours, basting it with its own juices from time to time. Then whack the oven up to 200˚C and let the duck sizzle for half an hour. You'll have the crispiest, tastiest skin ever. 

  • Cabbage and creamy mash are a real winner with duck, as well as roasted veggies or a warm beetroot salad, flavoured with salt, pepper and a kick of horseradish. 

  • Duck meat is tender, juicy, a little meaty, with a high level of fat. Duck meat has a meatier taste than chicken with a unique sweet and savoury flavour also. In comparison to turkey and chicken, duck does not have a lot of meat, yet retains a high level of nutrients. With its thick skin, this meat becomes quite crispy when cooked. It is the perfect bird meat for roasting because of its texture.

  • Both Duck and Chicken are healthy choices of poultry. Duck is a lean meat, comparable in fat and calories to a skinless chicken or turkey breast. It is an excellent source of selenium and zinc, both of which encourage good cellular metabolism. Since duck is a red meat, it contains higher amounts of iron than other poultry. The fat content of duck meat is mostly healthy unsaturated fat and is an excellent source of protein.

  • For any meat or poultry to be labelled organic it must have been reared in accordance with set and governed organic welfare standards. High standards of animal husbandry and welfare are critical to us at Coombe Farm Organic. We believe that animals should live their lives in an environment that offers them the opportunity to follow their natural instincts. For our ducks, that means growing in a free-range, sustainable system with access to water for swimming and grass for grazing. An active lifestyle and natural diet ensure our ducks are healthy, with strong immune systems. And that translates directly into high-welfare meat that tastes delicious. 

  • Duck is a healthy type of meat filled with vitamins, minerals and antioxidants. Its’ skin is very fatty but can removed, leaving a cut of meat that is comparable in fat and calories to a skinless chicken or turkey breast. 

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