Temperature: 

200 C, 400 F, Gas Mark 6

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Cooking Time: ​

• Cook for 20 minutes per 500g plus 20 minutes

 

Tips:

• Duck contains more fat than chicken. Prick the skin with a fork to allow the fat to drain into the tray.

• Rest for 10 minutes before carving.

• Ensure that the meat is properly cooked, and the juices run clear when pierced with a fork or skewer.

• If you are adding stuffing, add its weight to the ducks before calculating the cooking time

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