ALL YOU NEED TO KNOW ABOUT COOKING CAPELLA PEKIN DUCKS

The ‘CAPELLA’ Duck will come to you fully dressed and freshly frozen in a Vacuum packed bag.

How many Servings are possible?
A 2.0 to 2.2kg oven-ready Capella duck can serve 2 – 3 people.

Defrosting:
It is important to ensure that the Capella duck is completely de-frosted before cooking commences.

Plenty of Time?
De-frost by leaving the duck out overnight at room temperature. Remove the giblets (if any) as soon as possible the following day.

Need to defrost the duck in a hurry?
Defrost the duck in a microwave in accordance with the manufacturer’s instructions. However as a guide it will take between about 15 – 25 minutes in a 650 watt microwave on half power .

Pre-cooking Preparation Tips
Defrost the duck. When the flesh begins to soften, wash and dry the duck. There are some tricks you can use at this stage to help the skin to remain crisp during cooking.

Put the naked duck in the sink and pour a kettle-full of boiling water slowly over the skin. Pat dry with absorbent paper. This will help the skin to tighten as it dries.
Or sprinkle all over with salt and leave for 1 – 4 hours. The salt will draw water out of the skin and the resulting brine will run off. Pat dry with absorbent paper before commencing cooking.

Weight of Duck including giblets Hours and Minutes at 180 C (Gas Mk 6)
2.0 kgs 1h 52 m
2.2 kgs 2h 00 m

 

ROASTING A WHOLE DUCK AND CARVING

1. Roast on a Rack in a roasting pan so that heat circulates
2. Prick the skin with a fork so that fat can drain out
3. Remove fat from pan occasionally while roasting
4. To get crisp skin and moist meat baste the duck occasionally during cooking.
5. After roasting transfer the duck to a warm platter. Remove the fat from the top. The juices can be used for making gravy , after removing the grease .
6. It is important to use the right roasting time and temperature to get the best from your “Capella” Duck. A 2 kg. To 2.5 Kg. “Capella” Pekin Duck should be roasted at an oven temperature of 100 ° C for a period of 2½ to 3¾ hours.
7. It is best to use a Meat Thermometer which should be inserted inside the thigh into the thickest part (but not touching the bone) and pointing towards body. When it reads 80 ° C to 86 ° C the duck is cooked.
8. Another test is to insert a small knife into the thickest part of the thigh and the juices should run clear.
9. Allow the Duck to stand and cool for 10 to 15 minutes before carving. Carve across the groin.