Preheat your oven to 180°C/Gas 4. Lightly score the fat, making sure not to cut through to the flesh. Season generously. Place fat-side down in a cold frying pan and bring gently up to a medium heat. Fry for 6-8 mins until the fat is golden, spooning away excess fat as it gathers in the pan. Turn over and fry the flesh side for 2-3 mins before transferring to the oven for about 8 mins. Remove and allow to rest for at least 5 mins before serving. Cook for longer if you want them well done.
Keep in the fridge at 5°C or below, and use by the date shown on the label. You can freeze on the day of delivery and store for up to one month. Make sure the duck is defrosted thoroughly in a fridge and cooked within 24 hours. Do not refreeze once thawed.
Organic duck farmer
Our organic free-range ducks are reared by Ross Gardner, whose family have been farming poultry for half a century, and Rod Hall aka Roddy from Rod & Bens, just up the road from us on Bickham Farm, Devon. They certainly know how to keep their birds happy; the farm is Soil Association certified, for the best possible standard of welfare.