A tasty tunnel boned free range duck is filled with a second boneless free range duck, and our Veal and Rice Stuffing, marinated in Extra Virgin Olive Oil and our Mondo Spice Mix with the wings & drumsticks left bone-in.
(This product comes frozen due to it being poultry). Please allow 24 to 48 hours to defrost in your fridge.
Serves 8 to 10 persons
minimum net weight 2.8kg
Free Range Duck, White Rocks Veal, Red Rice, Parsley, Onion, Carrot, Celery, Extra Virgin Olive Oil, Mondo Spice Mix (Organic Lake Salt, Black Pepper, Paprika, Rosemary, Thyme, Basil, Marjoram, Oregano, Sage).
Remove all glad wrap, paper or cryovac bag from the product. Do not remove the Stocking Net. Rub olive oil into the Stocking Net.
Cook the roast in the oven at 160°C using a rack in the tray if possible, to an internal temperature of 65°C (measured with a meat thermometer). Allow to rest for 20 minutes in alfoil before carving.
Stocking net peels off very easily when wet with juices. Use sharp knife or scissors.
Note: Stocking Net and String not edible.
Cooking time approx. 2 ½ – 3 hrs
Mondo Butchers has Meat Thermometers available for purchase, see equipment for more information.