Fresh Halal Large Duck

Why choose Fresh Halal Duck?

• Rich Flavor: Duck has a deeper, more savory flavor than chicken, with a richness often compared to red meat.
• Nutrient Dense: It is a great source of high-quality protein, iron, and healthy fats (duck fat is often used as a gourmet alternative to butter).
• Special Occasions: While versatile enough for a midweek curry, a whole roast duck makes a stunning centerpiece for Friday dinners or celebrations.

Recommended Recipe: Honey & Five-Spice Roasted Halal Duck

This recipe combines traditional roasting with a sweet-and-spicy glaze that complements the richness of the duck perfectly.

Prep time: 15 mins | Cook time: ~2 hours (for a 2.5kg–3kg duck)

Ingredients:

• 1 Whole Fresh Halal Duck (approx. 2.5kg–3kg)
• The Rub: 1 tbsp sea salt, 1 tsp black pepper, 2 tsp Chinese Five Spice powder.
• The Glaze: 3 tbsp honey, 2 tbsp soy sauce, 1 tbsp grated ginger.
• Optional: 1 orange (halved) and a few cloves of garlic for the cavity.

1. Prepare the Duck: Remove the duck from the fridge 1 hour before cooking. Pat the skin completely dry with paper towels—this is the secret to crispy skin!
2. Score the Skin: Use a sharp knife to lightly prick or score the skin all over (don’t cut into the meat). This helps the fat drain out while roasting.
3. Season: Rub the salt, pepper, and five-spice all over the skin and inside the cavity. Place the orange halves and garlic inside the duck.
4. Roast: Preheat your oven to 180°C (160°C fan). Place the duck on a wire rack inside a roasting tin (so it doesn't sit in its own fat). Roast for about 1 hour 45 minutes.
5. Glaze: In the final 15 minutes, whisk the honey, soy sauce, and ginger together. Brush the glaze generously over the duck and turn the heat up to 200°C to caramelize and crisp the skin.
6. >span class="citation-183" data-redactor-span="true">Rest: Once the internal temperature reaches 74°C or the juices run clear, remove from the oven. Rest for at least 20 minutes before carving to keep it juicy.

Pro Tips for the Perfect Duck:

• Save the Fat: Don't throw away the fat that drains into the pan! Filter it and keep it in a jar in the fridge; it’s the best thing in the world for making roast potatoes.
• Easy Cleanup: Put a little water in the bottom of your roasting tin to prevent the dripping fat from smoking in the oven.
• Alternative Ideas: If you have leftovers, shred the meat to make Halal Duck Tacos or a spicy Duck Red Curry.