Origin & Heritage
Brought from Peking to the West in the 1870s and now the world roasting standard. Pond-raised here with open water access all day.
Duck
White Pekin Duck
The Roasting Duck
If you want crackling skin and a spoonful of clean rendered fat left in the tray, this is the bird. It is the world roasting standard for a reason.
What It Eats
Grain-finished on maize for the last few weeks, on top of daily pond foraging.
How It Is Raised
Raised with open water access all day - which is what puts the condition into the skin.
Why It Is Worth It
The thickest fat cap of any duck we sell, which renders into clean cooking fat. Big carcass, generous portions.
Nutrition
About 200 kcal per 100 g, the richest bird we sell.
18 g / 100 g
Protein
11 g / 100 g
Fat
2.5-3.2 kg
Dressed weight
High
Selenium
At a Glance
- Broad breast, 2.5 to 3.2 kg dressed
- Skin crisps beautifully at high heat
- Rendered fat keeps for weeks
- The classic choice for roast and confit
Recipes
Crisp-Skin Roast Duck
2 hr 30 min
Serves 4
Ingredients
- 1 Pekin duck, whole
- 2 tbsp salt
- 1 tbsp Sichuan or black pepper
- 1 orange, quartered
- 4 star anise
- Honey for glazing
Method
- 1 Prick the skin all over with a fork, but not into the meat - you want the fat to escape, not the juice.
- 2 Rub salt and pepper in, stuff with orange and star anise, and leave uncovered in the fridge overnight.
- 3 Roast at 160 C for two hours, pouring off the rendered fat every 40 minutes. Keep that fat.
- 4 Brush with honey and blast at 220 C for the last 12 minutes.
- 5 Rest 15 minutes. The poured-off fat keeps for weeks and makes the best potatoes you will eat.
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