Hungarian roast duck with citrus 2.1 kg


Timing: prep - 10 mins, cooking - 3 hours

A gorgeous, glossy, golden duck with a delicious citrus, honey glaze.

This is a whole, Tathra Place Aylesbury-Pekin pastured duck, skin scored and stuffed with garlic and oranges, with a honey, vinegar and juice basting liquid - all ready for the oven. All you have to do is chuck it in the oven for a couple of hours and then baste it for the last hour. 

  • 2.1-2.2 kg whole Tathra Place duck, scored, stuffed with oranges and garlic
  • Fresh orange juice and balsamic vinegar - for basting
  • Malfroys Gold wild honey to add to the basting liquid at the end
  • The recipe from our book, The Ethical Omnivore

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. 

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