Duck

Premium Duck: The red meat of poultry. A richness of flavour and fat

Duck is consumed worldwide, and its fans appreciate its intense flavour, rarely found in other poultry. For us, the most important thing is that, thanks to its rich fat content, duck meat is incredibly delicious and aromatic. Duck fat is healthy and is a perfect flavor carrier in itself.

How to prepare duck meat? The "Spatchcocking" technique

The best culinary technique for duck is roasting. You can roast it in two ways:

1. Spatchcocking: Removing the backbone and roasting the duck "flattened." This method allows for more even and faster roasting – perfect if you are short on time.
2. Classic Roasting: Preparing the bird whole.

Grill Master's Secrets

Similar to goose, it is worth scoring or piercing the duck breast with a sharp knife, creating a grid pattern. You don't need fancy seasonings; salt and pepper are enough to taste the natural flavor of the meat. Do not add extra fat. The duck's skin has enough fat tissue to ensure sufficient juiciness. Collect the rendering fat in the roasting pan and use it to bake your favorite root vegetables – a delicious side!

Precise Thermal Processing

Remember precision: roast in two stages (first at 230°C, then 170°C) until the internal temperature of the meat (check the centre of the thigh) reaches 74°C. The skin will become perfectly crispy and delicious, while the center remains juicy.