Buy duck online – whole duck, duck breast and duck leg

Buy duck online – which cut is right for your dish?

Those wishing to buy duck online can choose between a whole duck, tender duck breast, and delicate duck legs. The best cut depends on the planned dish, the number of guests, and the desired preparation method. A whole duck is ideal for a classic roast duck. Duck breast is suitable for delicate dishes cooked in a pan or oven, while duck legs become particularly tender when slowly braised.

Whole duck for the classic roast duck

A whole Pomeranian duck is the perfect choice for a traditional roast duck and a shared meal with family or friends. It is offered ready for roasting and flash-frozen. The natural layer of fat protects the meat during the longer cooking time and promotes the formation of a golden-brown, crispy skin.

Whether for Christmas, a family celebration, or Sunday lunch: A whole duck can be prepared classically in a roasting tin or on a rack in the oven. It goes well with red cabbage, dumplings, potatoes, roasted vegetables, and a rich gravy made from the roasting juices.

Barbary duck breast for pan and oven

French Barbary duck breast is ideal if you want to prepare an aromatic duck dish in smaller portions. Its dark meat has a robust flavor and can be pan-fried and then finished cooking in the oven.

For crispy skin, the duck breast is patted dry before frying and carefully scored in a diamond pattern. The underlying meat must not be damaged. The breast is first seared skin-side down so that the fat can slowly render.

Smoked Barbary duck breast offers a simple alternative for appetizers, salads, and cold platters . Thinly sliced, it can be served without any complicated preparation.

Duck legs for braised dishes

French Barbary duck legs are particularly well-suited for slow cooking in a roasting tin or oven. The longer cooking time makes the meat tender, juicy, and flavorful. At the same time, it absorbs the flavors of herbs, spices, vegetables, and sauce exceptionally well.

Duck legs are easy to portion and prepare in advance. Generally, one leg per person is sufficient. This makes them a practical alternative to a whole duck when a hearty oven-baked or braised dish is desired.

Barbary duck or Pomeranian duck?

The Barbary duck, also known as the Muscovy duck, belongs to the Muscovy duck group. Its meat is dark, aromatic, and often somewhat leaner compared to many classic domestic ducks. Barbary duck breast and Barbary duck legs from France are particularly sought after.

A whole Pomeranian duck is a classic choice for roast duck. Its even layer of fat protects the meat during the longer cooking time and ensures that the skin crisps up in the oven.

For a festive meal with several guests, a whole duck is recommended. Those who prefer a quick main course should choose duck breast. Duck legs are particularly well-suited for hearty braised dishes.

Plan quantities correctly

When cooking a whole duck, you need to take bones and cooking loss into account. A duck weighing approximately 2 to 2,2 kilograms yields about four to six servings, depending on appetite, side dishes, and the order of the meal. If several courses or rich side dishes are served, the duck will be sufficient for more people.

For duck breast, you can usually plan on one piece per person. A larger breast can also be shared for a multi-course meal. For duck legs, one leg per person is a practical guideline.

Thaw and prepare

A frozen duck should thaw slowly in the refrigerator. Depending on its weight, allow approximately 12 to 24 hours for a whole duck. Place it in a sufficiently large container to catch any escaping juices.

After thawing, discard the packaging and thawing liquid. Then pat the duck dry with kitchen paper. A dry surface browns better in the oven and crisps up more easily.

The exact cooking time depends on the weight, starting temperature, stuffing, and oven. Therefore, a meat thermometer is more reliable than a general cooking time. The German Federal Institute for Risk Assessment (BfR) recommends cooking duck meat thoroughly for safety reasons. The internal temperature should reach at least 74°C and be maintained for more than ten minutes.

Suitable side dishes, sauces and spices

Red cabbage, kale, Brussels sprouts, dumplings, potatoes, and winter roasted vegetables go well with a classic roast duck. Fruity flavors like orange, apple, plum, or cherry provide a pleasant contrast to the robust duck meat.

Duck breast pairs particularly well with orange sauce, red wine jus, or a fruity sauce. Duck legs can be braised with root vegetables, herbs, and a rich meat stock. For a balanced seasoning, you can use the spice mix for goose and duck.

Order your Christmas duck in good time

Whole ducks, duck breasts, and duck legs are in particularly high demand during the pre-Christmas season. If you'd like to buy a Christmas duck, you should therefore determine the required weight, the number of guests, and your desired delivery date well in advance.

When planning, also factor in thawing time. A whole frozen duck shouldn't be delivered or taken out of the freezer just before cooking. An extra day of buffer time ensures a more relaxed preparation for Christmas dinner.

Frequently Asked Questions

What is the difference between a Barbary duck and a Muscovy duck?

Barbary duck and Muscovy duck are often used interchangeably in the trade to refer to the same species of duck. It belongs to the Muscovy duck group and is known for its dark, aromatic meat.

How long does it take to cook a 2 kg duck in the oven?

Cooking time depends on the temperature, the filling, the oven, and the starting temperature of the meat. Instead of relying solely on a fixed time, the internal temperature should be checked with a meat thermometer.

How do you make a duck's skin crispy?

The skin should be completely dry before cooking. For duck breast, it can be carefully scored in a diamond pattern. For a whole duck, a higher temperature towards the end of the cooking time will promote browning. The skin must be monitored closely to prevent burning.

Is the whole duck fresh or frozen?

The whole Pomeranian duck is offered ready for roasting and flash-frozen. This allows for good storage and reliable planning of the desired preparation date. Please observe the storage and thawing instructions on the product page and the packaging.

What goes better with Christmas: duck or goose?

A duck, due to its lighter weight, is particularly suitable for smaller gatherings. A goose offers more meat and is often the right choice for a larger family meal. If you're looking for a larger alternative, you can also buy a goose from us.

Now select the appropriate duck meat

Whether you need a whole duck for a holiday roast, French Barbary duck breast for a sophisticated main course, or duck legs for braising: choose the cut that best suits your recipe and the number of guests. You can find more specialties in our online poultry category.