Wild Mallard Ducks

All orders can be collected from Pattocks Farm, Chappel, Colchester CO6 2EG on the 22nd & 23rd December 0800 - 1800, or 24th December 0800 - 1500. 

Home delivery is also available.

• 1 large duck

• Heat oven to 120C/fan 100C/gas ½. Pull any excess fat from the duck’s cavity and score the skin in a criss-cross pattern. (The trick to not cutting into the flesh is to cut into the skin and fat at an angle rather than straight down.) Next, use a roasting fork or skewer to prick the skin of the duck all over – do this lightly so you don’t pierce the flesh underneath.
• Rub the duck generously with flaky sea salt, then lay, breast-side down, on a rack over a roasting tray. Roast the duck for 3 hrs, pricking again every now and then. 
• Turn the oven up to 180C/fan 160C/gas 4 and turn the duck over, roast for 30 mins and then rest for 10 mins. When the duck is cooked the leg joints should feel loose when wiggled, if they don’t, then cook it for a little longer. Tip any excess fat into a ceramic or glass dish while it is still hot.