Whole duck

£31.50 / 2.3kg


Organic whole duck. Succulent dark meat with rich, buttery skin, from ducks left to range free for the fullest flavour. This makes a dreamy Sunday lunch with a pile of roasted veg. Use any leftover fat to make exceptional roast potatoes.

Serves 4.

Delivered in insulated packaging to keep cool on your doorstep.

Just added icon
Just added
Duck works beautifully with strong, spicy flavours like ginger and Chinese five spice
- Riverford cooks

How to prepare

2 hours before cooking, lightly prick the skin all over and season generously with salt and pepper. Remove the bag of giblets from the cavity.

Preheat the oven to 220°C, cover the duck with foil and roast for 30 mins. Remove the foil, baste with the fat and reduce the heat to 180°C. Roast for 30 mins per kilo, basting again halfway through.

To check the bird is cooked, insert a sharp knife into the thickest part of the leg where it joins the breast; the juices should run clear. Leave to rest for 20 mins before carving. Use the giblets and wing tips for stock/gravy.


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.

Don't miss these...

Whole duck recipes

View all Whole duck recipes