Gold Taste of the West Award 2004 Best poultry Soil Association Award 2002, runner up 2003!
Daily Telegraph Taste Of Britain 2007 - Gold Best Organic Product
Dry plucked and hung for fantastic flavour, unlike anything you've tasted before!
Cooking your duck is nice and easy: first set the oven to 200C/392F/gas 6.
To make sure the duck has a crispy skin, dry it with a cloth before cooking.
Remove the giblets (use these later to make a stock). Calculate the
cooking time: 20 mins per 500g (1lb). Prick the skin of duck then rub
in some salt. Place on a rack in a roasting tin. Cook in centre of the
oven for required time. Check the duck is cooked by piercing the
thickest part of the flesh with a skewer: if juices run out clear then
the duck is cooked; if not return to the oven for a little longer. When
cooked, remove from roasting tin to a warmed serving plate. Serve
traditionally with gravy, apple sauce and sage & onion stuffing.
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