Cooking & Preparation Tips
Once you’ve chosen your cut, it’s time to get cooking. Here are some tips to help you prepare duck the right way — plus how to learn hands-on with us.
Can I cook duck from frozen?
For best results, defrost duck in the fridge overnight. This ensures even cooking and the best possible texture, especially for whole birds or larger portions.
Can I learn how to cook duck?
Absolutely! Join our hands-on Cooking School in Melbourne and learn simple techniques from our expert chefs. Whether you’re a beginner or food enthusiast, we’ll help you master duck with ease. Find out more here.
How do I cook duck breast perfectly?
For juicy breast and ultra-crispy skin, score the skin, season well, cook skin-side down in a cold pan, then finish in a hot oven (200 °C) for 5–8 minutes. Let it rest before slicing. Explore our detailed guide in How to Cook Duck Breasts.
What’s the best way to cook duck legs?
Duck legs shine in slow-cooked dishes. Braise them in stock or roast low and slow until irresistibly tender. For a quick option, grab our pre-cooked Confit Duck Legs—just crisp to finish. See our step-by-step in How to Cook Duck Legs.
How do I cook a whole duck?
Dry the skin, season inside and out, and roast at 190 °C for about 40 minutes per kg. Drain fat during cooking, then rest and carve. Our How to Cook a Whole Duck guide has weights, timings, and crisp‑skin techniques.
How do I carve a whole duck?
After resting, remove legs at the joint, slice breasts from either side of the breastbone, then carve into portions. Watch our clear visuals in How to Carve a Whole Duck.
How do I break down a fresh duck?
Much like chicken—you’ll separate legs, wings, breasts, and save the carcass for stock. It’s all laid out in our How to Break Down a Fresh Duck guide.