Practical ingredient guide
Whole duck
Whole bird with dark meat and fatty skin suited to roasting.
Poultry
All year round
International
What it offers and why to use it
Whole bird with dark meat and fatty skin suited to roasting. Whole or halved roasting with grape, honey or citrus glazes.
Flavour profile
Whole bird with dark meat and fatty skin suited to roasting.
From shopping to cooking
Choose
Check weight and whether giblets are included; adjust time to size.
Store
Keep at 0–4°C, separate from ready-to-eat foods; cook within the labelled period or freeze.
Prepare
Whole or halved roasting with grape, honey or citrus glazes.
How to make the most of it
Good pairings
Whole or halved roasting with grape, honey or citrus glazes.
How to substitute it
Substitution changes flavour or texture; use whole duck when the recipe specifies it.
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