Tender duck fillets, full of flavour with a crispy skin.
Score the skin of the duck and place skin side down on a hot pan. Fry until much of the fat has rendered out and the skin is golden (about 5 minutes). Then place the duck on a roasting tray, skin side up and roast in a preheated oven for 20-30 minutes at 180c. Ensure meat is cooked through before serving.
StorageStore below 5℃