Peking Style Half Duck - Sous Vide

We've taken our ever-popular Half Free Range Yorkshire Wolds Duck and brined it for 3 days in an authentic mix of classic Chinese flavours including black rice vinegar, star anise, pink peppercorns and soy sauce. The Ducks are left to hang & dry for 48 hours before a low, slow & gentle dry roast followed by a steam cook for 3 hours to ensure the fat is fully rendered whilst maintaining the moisture & flavour of the meat. All that needs to be added is finely sliced fresh spring onions & batons of peeled & de-seeded Cucumber and hoisin sauce on the side. This is probably Britain's favourite Chinese meal brought expertly & authentically to you by F&Co, and ready to eat in just 30 minutes.

Introducing Sous Vide by Farmison & Co - our new slow cooked range, developed by our Executive Development Chef Jeff Baker. Cooked sous vide for hours so you can prepare them in a fraction of the time, these roasting joints promise an easy, convenient yet succulent family roast every time. For further cooking instructions, see our recipe tips below.