Whole Duck

Name: Whole Duck | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 262
Price: 35.00 AUD
Availability: InStock

$35.00/kg

Whole duck is a rich, flavourful alternative to chicken that makes a stunning centrepiece for any meal. Sourced from premium duck producers in Victoria and NSW through Game Farms, these birds are grain-fed and grown to eight weeks for tender meat and beautifully crispy skin.

Available frozen at approximately 1.8kg, whole duck is perfect for roasting, confit, smoking, or Asian-style dishes. Each bird delivers generous portions of juicy breast and leg meat, plus rendered fat that's ideal for roasting vegetables.

Whether you're cooking a Sunday roast or trying your hand at duck pancakes, whole duck is a versatile and rewarding choice that punches well above its weight in flavour.

Shipped from frozen via chilled delivery.

Approx size is 1.8kg

* This is a variable weight item. We will refund you the difference between the weight paid and the weight packed when we fulfill your order.

Click here for help with quantity and units.

Description

Whole duck is a rewarding centrepiece that brings something special to the table. Whether you're roasting it for Sunday lunch, breaking it down for confit, or smoking it low and slow, this bird delivers a depth of flavour that chicken simply can't match. Our supplier, Game Farms, has partnered with some of Australia's most respected duck producers to bring you premium Aylesbury Pekin and Grimaud duck, raised in the Wimmera region of Victoria and the Hawkesbury region of NSW.

These ducks are grown to eight weeks of age in large, well-ventilated barns with constant access to high-quality wheat-based grain and fresh water. The result is a superior bird with tender meat, a rich flavour profile, and that sought-after skin that crisps up beautifully in the oven. Our customers consistently come back for the eating experience — juicy breast meat, succulent legs, and plenty of rendered fat for roasting potatoes.

Whole duck is remarkably versatile and surprisingly easy to prepare. From a classic roast duck with crispy skin to duck leg confit, Asian-style glazed duck, or even slow-smoked duck, this bird adapts to almost any cuisine.

Quick Facts

Type/Cut: Whole duck (Aylesbury Pekin / Grimaud)
Key features: Grown to 8 weeks, grain-fed, free-range barn-raised
Best for: Roasting, confit, smoking, slow cooking, Asian-style dishes
Flavour/texture: Rich, succulent, tender meat with crispy skin
Prep notes: Available frozen; approx 1.8kg per bird

Why You'll Love It

Rich, indulgent flavour — darker and more complex than chicken, perfect for a special meal
Crispy skin every time — that golden, crackling finish is easy to achieve with the right technique
Versatile cooking options — roast whole, break down for confit, smoke, or use the fat for roasting veg
Generous size — around 1.8kg, ideal for 2–4 people depending on the meal
Premium Australian sourcing — grain-fed ducks from trusted producers in Victoria and NSW

Cooking Tips

For classic roast duck, score the skin in a diamond pattern and pour boiling water over the bird before patting dry — this helps render the fat and gives you that crispy skin.
Roast the duck at a moderate temperature first (160°C) to render the fat, then crank the heat to 200°C+ at the end to crisp the skin.
Save every drop of rendered duck fat — it's liquid gold for roasting potatoes, parsnips, or confit vegetables.
For Asian-style duck, try rubbing with five-spice, ginger, and honey or hoisin sauce before roasting.
Low and slow on the BBQ or smoker works beautifully with duck — try smoking at 120–130°C for 2–3 hours.

Serving Ideas

Serve roast duck with a classic orange sauce, steamed bok choy, and crispy roast potatoes cooked in duck fat.
Shred leftover duck meat into rice paper rolls or duck pancakes, then fill with cucumber, spring onion, and hoisin sauce.
Use the carcass to make a rich duck stock for ramen, pho, or hearty soups.

Add Whole Duck to your next order for a show-stopping meal that's easier than you think.

Butcher's Tip: For the crispiest skin, score the duck skin in a criss-cross pattern (taking care not to cut into the meat), then pour a kettle of boiling water over the bird. Pat thoroughly dry and leave it uncovered in the fridge overnight before roasting. This dries out the skin and helps it render and crisp like nothing else.

Bonus Tip: Don't throw away the carcass after carving. Simmer it with onion, garlic, ginger, and star anise for a couple of hours to make an incredible duck stock — perfect for ramen, congee, or braised greens.

Is whole duck hard to cook?

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Nutrition Information

Servings Per Package: varies | Serving Size: 100g

	Avg Qty Per Serving	Avg Qty Per 100g
Energy	1,690 kJ	1,690 kJ
Protein	11.5 g	11.5 g
Fat, total	39.3 g	39.3 g
– Saturated	13.2 g	13.2 g
Carbohydrate	0.0 g	0.0 g
– Sugars	0.0 g	0.0 g
Sodium	63 mg	63 mg

Source: Australian Food Composition Database (FSANZ). Values are averages; actual values may vary with seasonal and breed differences.

Is a whole duck hard to cook?

No, a whole duck is not hard to cook — but it does need a different mindset than chicken.

The main issue is that ducks have a lot more fat under the skin. If you roast it like a chicken, you can end up with fatty skin and slightly overcooked meat. The trick is to give the fat time to render.

A simple, reliable method:

Pat the duck very dry
Prick the skin all over with a skewer or sharp knife tip — don’t cut deep into the meat
Salt it well, ideally a few hours ahead or overnight, uncovered in the fridge
Roast at about 150–160°C for a longer, gentle cook
Finish at 220°C for 15–20 minutes to crisp the skin
Rest before carving

For a standard whole duck around 2–2.4 kg, you’re usually looking at roughly 2 to 2½ hours, depending on the oven and duck size.

The easiest serving style is not trying to carve it like a perfect roast chicken. Duck is richer, so serve smaller portions with something acidic or fresh, like: