Approximately 2.0-2.2 kg.
Pasture-raised at Tathra Place Farm, these ducks are an Aylesbury/Pekin cross giving good breast meat yield and lovely light golden fat. Order your calamondins to make the fabulous, slow-cooked recipe below.
Simon's slow-cooked citrus duck with Calamondins
So simple, even I could do it. Heat the oven to 120 degrees and score the skin and fat of your room-temperature duck, being careful not to pierce the flesh.
Stuff the cavity with about six Calamondins cut in half - you want to release the juice but get the flavour and sweetness of the skins. If you resist the lure of our Calamondins, you can use a mix of cumquats and mandarins. If you're finicky you can close the aperture with toothpicks, not a bad idea.
Rub the duck skin with salt and oil (although the duck will release a lot of fat so we skipped the oil) and, put the duck on a trivet in a baking tray - you don't want it sitting in the fat.
Cook for six to seven hours. That's basically it. The skin will be crisp and the meat falls off the bone. You could also make a lovely sauce out of what's left of the fruit. Make sure to save the fat in the baking tray because you should get a couple of cups to use for baking potatoes later.
About Tathra Place Farm
Luke and Pia Winder, an energetic couple with three young children, run Tathra Park, a 100 acre mixed enterprise farm, 10 minutes north of Taralga in the NSW Southern Tablelands. With significant remnant forested areas on a mix of flat and sloping land it is an ideal environment for the rotational grazing system, championed by American farmer, Joel Salatin and faithfully reproduced by the Winders. There are many aspects to this system but principally it involves each of the different species spending limited time in any one paddock, and then having that paddock left for extended rest periods of 4 - 10 months to allow for re-sowing and pasture recovery.
At nearly 1000 m above sea level, snow in Winter is not uncommon. The upside of that is that it rarely gets above mid-30’s in Summer, which is good, because ducks can handle the cold, but not the heat. That also goes for the cattle, pigs and egg chickens that thrive on this highly productive farm. The farm is supplied by pure bore water from the nearby Wombeyan Caves aquifer. The water is pumped to a central reservoir and is reticulated around the entire farm giving all the animals constant access to clean unpolluted water, a critical but often overlooked requirement for the production of high quality meat and poultry.