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All natural, Grade A whole duck, raised without antibiotics and vacuum-packed to retain natural juices and full flavor.

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  • No Hexane
    Most poultry producers use hexane-processed soybeans as a cheap source of chicken feed. But hexane pollutes the air and environment. We keep chemicals out of our feed.
  • No DDGS
    DDGS is a protein alternative producers can get at a lower cost than corn. Antibiotics are used to control bacteria in the fermentation process. Some antibiotics remain in the DDGS. We use only corn and soybeans for protein. Period.
  • No Hormones
    This product is free from artificial growth hormones.
  • No Junk
    This product is made with no fillers, no preservatives and no artificial flavors—in other words, no junk.

Cooking Instructions

Care in storing and defrosting duckling is critical to prevent food-borne illness. Frozen duckling should be stored at 0°F.


  • IN THE REFRIGERATOR: Whole birds may take 1 to 2 days. Never speed the process by leaving the duckling on the counter. Once defrosted, the duckling may be refrigerated for 1 to 2 days before cooking.
  • IN COLD WATER: Do not remove the packaging. Make sure packaging is airtight or place in a leak-proof bag. Submerge the bird in cold water, changing the water every 30 minutes.
  • IN THE MICROWAVE: Follow manufacturer’s instructions and plan to completely cook the duckling immediately after thawing. Do not refreeze without cooking.


  1. Preheat the oven to 350° F, remove giblets and trim excess fat.
  2. Rinse and pat dry.
  3. Gently prick the skin.
  4. Truss legs loosely, if you prefer.
  5. Spray roasting pan with cooking spray.
  6. Place the bird, breast side up, on a rack in the pan.
  7. Roast duckling for 25 to 30 minutes per pound. Baste with pan juices every 20 to 30 minutes.

The duckling is done when the legs move freely, the juices run clear and the internal temperature at the leg joint reaches 180°F as measured with a meat thermometer.

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