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Whole Duck - Case Of 6 - Fresh

A case of 6 Bay Brand whole ducklings. Each is fully processed with a giblet pack. USDA Certified All-Natural Pekin Duck. The net weight is at least 36 pounds. Shipped fresh on the day of harvest.

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$176.50


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Whole Duck USDA Grade A - Fresh
Whole Duck: The finest high quality plump, juicy duck available. The Joe Jurgielewicz & Son duck farm is located in the hills of the Blue Mountain in Pa. Fresh air, fresh deep well water, the ideal diet of corn and soybean, and our spacious ultra modern-day barns merge to achieve the number one tasting duckling you can buy today.
We only choose drug free food grain with no hormones. Each of our ducks are continuously raised to provide the optimal percentage of meat to fat - assured juiciness.
RECOMMENDED HINTS
Whole Duck Heating Recommendations:
Upon thawing duck, warm up oven to 350 Degrees F. (180 Degrees Celcius).
Pull from bag and pull neck and giblets from body cavity.
Rinse duck under water.
Cover duck and bake - with breast facing up - on rack in a cooking tray for two hours.
Uncover and bake duckling for 30 minutes.
The duck legs will now move easily and drippings run clear when the the baking is completed. Baking time must be just about thirty mins per lb (60 mins per kg) or till inside temperature hits 180°F (82 Degrees Celcius) measured at the thigh joint.

 

Whole Pekin Duck

Whole Duck: The most succulent Pekin Duck available in America. The Joe Jurgielewicz & Son duck farm is located in the foothills of Blue Mountain in Pennsylvania. Fresh air, cool deep well water, an ideal diet of corn and soybean, and our spacious temperature controlled houses allow our ducklings to roam freely to achieve the number one tasting duckling you can buy today.

There are no drugs or hormones in our grains. Our breed traces back to the Ming Dynasty with no genetic altering and our flocks are raised in a healthy and sustainable environment.

 

RECOMMENDED HINTS:

Fresh Whole Duck:

Warm up oven to 350 Degrees F. (180 Degrees Celcius).

Pull from bag and remove the neck and giblets from body cavity.

Rinse your fresh duck under water.

Cover duck and bake - with breast facing up - on rack in a cooking tray for two hours.

Uncover and bake duck for an additional 30 minutes.

The duck legs will now move easily and drippings run clear when the the baking is completed. Baking time is about thirty minutes per pound (60 mins per kg) or untill the inside temperature hits 180°F (82°C) measured at the thigh joint.

 

 

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