• Fresh Halal Duck 1.8 - 2.2Kg - Onlinemeatshop.com
  • Fresh Halal Duck
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Vendor: Onlinemeatshop

Fresh Halal Whole Duck 2kg

£39.89
£39.89
Fresh Halal Duck 1.8 - 2.2Kg - Onlinemeatshop.com
Fresh Halal Whole Duck 2kg

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  • Description
  • Serving Guide
  • Storage Handling
  • Nutritional Info
  • Recipe Ideas
  • Dishes
  • Product FAQs

This is a whole duck — bone-in, skin-on, dressed in the 1.8-2.2kg range and Certified Halal. Buy it as a single bird, or ask for it cut to order into halves, quarters or diced pieces. It roasts, confits or joints well for curry, with rendered fat and crisp skin the reward for the extra prep.

What This Whole Duck Includes

Each bird arrives whole, skin-on and bone-in, weighing 1.8-2.2kg with the breast, legs, wings and carcass intact — enough for one roasting joint. Duck holds a thicker fat layer under the skin than chicken, and that layer bastes the meat as it renders, crisping the skin in the oven.

Whole, Jointed Or Diced

Order it whole, or ask for it halved into 2 pieces, quartered into 4, or jointed into 8 or 12 for smaller portions.

  • For curry, ask for a 16-18 piece bone-in dice.
  • Or go smaller: 30-40g mid dice, 20-25g small dice, or 10-15g very small dice.
  • It's always supplied skin-on.

Is This The Whole Duck, Not Just The Legs?

This listing is the whole bird, not a pack of legs — a single duck in the 1.8-2.2kg range, sold whole or cut down to order. Pick the 8 or 12 piece cut and the same bird breaks into leg, breast, wing and carcass portions, so you still get whole-bird value, not a legs-only cut.

Storing And Defrosting

Keep it refrigerated at 0C to 4C and use it within the day it arrives for best results. From frozen, allow 24 hours to defrost in the fridge, then freeze for up to 1 month if not used straight away.

Each pack holds one whole duck in the 1.8-2.2kg range. A single bird roasted whole suits a small dinner; for a larger table, order two and joint one into the 8 or 12 piece cut so everyone gets a mix of leg and breast.

For a curry, the 16-18 piece dice from one bird is enough to stretch across a family-sized pot.

Keep this duck refrigerated at 0C to 4C and use it within the day it arrives for the best result.

From frozen, defrost it in the fridge — around 24 hours — and once thawed it can go back into the freezer for up to 1 month if you don't use it straight away.

Typical values per 100 g (raw):

Energy404 kcal
Protein11.49 g
Fat39.34 g

Basis: domesticated duck with the skin on. Reference: USDA FoodData Central, "Duck, domesticated, meat and skin, raw" (FDC 172408).

Whole roast duck: score the skin well, roast low and slow to render the fat, then blast it hot at the end to crisp the skin.

Duck curry: the 16-18 piece bone-in dice holds its texture through a long simmer, so use that cut here.

Confit-style legs: joint into the 8 or 12 piece cut, salt the legs, then cook them slowly in their own rendered fat until the meat falls off the bone.

Cut to order, this duck suits bone-in duck curry, a South Asian-style duck qorma, or a Middle Eastern spiced roast served with rice.

Roast the whole bird for a classic roast dinner, or use the 30-40g or 20-25g diced portions in a duck biryani or a slow-braised duck and lentil stew.

How do I know when a whole duck is cooked through?

Check the thickest part of the thigh with a thermometer, away from the bone — it's done once that reading hits 75C.

What if I don't have a thermometer to hand?

Pierce the thigh at its deepest point: the juices should run clear, not pink, and the leg should move freely at the joint.

Does jointing the duck change how I check it's cooked?

Yes — pieces from the 8 or 12 piece cut have less mass to heat through, so they cook faster and are easier to check than a whole bird.

Should I rest a whole duck before carving?

Yes — rest it for 10-15 minutes after roasting so the juices settle back into the meat before you carve.

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