Recipe Sections
There are quite a few myths about cooking duck. Today the duck that we are able to buy in Australia is very different than what it used to be even 10 years ago - duck is lean, meaty, tender, versatile, easy to cook and delicious.
Q: Are ducks fatty?
A: Once ducks are cooked properly, the duck fat will be cooked out. Expect a large quantity of duck fat in the pan. This can be saved for cooking the best roast potatoes in the world. Duck meat actually contains less fat then chicken meat.
Q: Is there much meat on a duck?
A: Luv-a-Duck ducks are reared to have a large meat to bone ratio and they are lean, meaty and tender. You can now buy duck breast up to 350g and the norm for whole duck is around 2.1- 2.2 kg.
Q: Is duck difficult to cook?
A: No, it's easy! There are lots of hints and tips in are Recipe section and we also have a ready roasted range which only needs to be heated and served - it's simple.
Q: What is the best way to get the skin really crispy?
A: The skin of the duck needs to be dry for a crispy skin as pork does to get good crackling, simply wiping it over with kitchen paper will do quite well. Also leaving it in the fridge uncovered for a couple of hours will dry out the skin.
Q: What is the best way to render the fat from a duck.
A: As long as the duck goes into a preheated, hot oven, it will render out the fat. There were many old wives tales such as pouring a kettle of boiling water over the duck but a hot oven is the best method.
Q: Should I pierce the skin of a whole duck to release more fat.
A: No, pricking the skin of a whole duck with a fork or skewer does not release any more fat, it just releases all the juices which have all the flavour.