Whole Pekin Duckling (Frozen)

$67.99

Approx. 4 - 4.5 lbs.

The American Pekin duckling is widely prized for its extremely tasty & tender meat. While many types of ducklings have, over time, become leaner with a much less robust flavor profile, these Pekin ducklings, direct descendants of the original "immigrant" Pekins of the 1870's from China, continue to possess the full-bodied flavor & versatile fat profile generally prized in specialty, artisanal duckling meat.

Serving Size: Approximately 1.5 lbs. per Person (1 Duck Feeds Approximately 2-3 People)

Ingredients: Soaked & Salted Free-Roaming & Antibiotic-Free Pekin Duckling.

Recommended Cooking Instructions: Defrost duckling thoroughly in refrigerator for approximately 2 days. Follow desired seasoning recipe. Preheat oven to 375°. Bake duckling uncovered on a roasting rack for 30-35 minutes per pound. Bake uncovered until the skin is a light golden color, and then cover loosely with a foil tent. During the last 30 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary but will promote even browning and a very tender duckling if done every 20 minutes or so. The only true test for doneness is the temperature of the meat, not the color of the skin. The duckling is done when the thigh meat reaches an internal temperature of 165°. To get an accurate reading, be sure that your thermometer is not touching the bone. If your duckling has been stuffed, it is important to check the temperature of the dressing; it should be 165°. When the duckling is done, remove from the oven and allow to stand for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat and makes for easier carving. Please note that all ducklings should be cooked to an internal temperature of 165° as listed on foodsafety.gov.

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