Great Ocean Road Ducks are the finest quality free range and pasture raised Aylesbury and Pekin ducks by Greg and Jodi Clark near Port Campbell. These birds are good sized, have a great fat covering and are totally delicious. We are thrilled to be able to provide these ducks for you. Cooking tips here thanks for BBC Good Food or you can purchase their beautiful cook book Just Duck here. Keep the fat rendered for cooking potatoes to literally die for! Average bird size 2.7-3kgs.
- Heat oven to 120C/fan 100C/gas ½. Pull any excess fat from the duck’s cavity and score the skin. (The trick to not cutting into the flesh is to cut into the skin and fat at an angle rather than straight down.) Next, use a roasting fork or skewer to prick the skin of the duck all over – do this lightly so you don’t pierce the flesh underneath.
- Rub the duck generously with flaky sea salt, then lay, breast-side down, on a rack over a roasting tray. Roast the duck for 3 hrs.
- Turn the oven up to 180C/fan 160C/gas 4 and turn the duck over, roast for 30 mins and then rest for 10 mins. When the duck is cooked the leg joints should feel loose when wiggled, if they don’t, then cook it for a little longer. Tip any excess fat into a ceramic or glass dish while it is still hot.