Orvia Duck Whole | 4.5 lbs.

I cooked this slow roasted at 250 degrees for 6 1/2 hours, before crisping the skin at 475 for 10 minutes. Depending on the size of the duck you receive and your oven, cook times are anywhere from 6 to 7 hours. The meat was fall-apart tender and the skin was crispy and delicious. I stuffed the bird with 2 oranges, quartered, coated in minced garlic, course sea salt and pepper. I scored the skin and seasoned the duckling with sea salt, course ground pepper, garlic powder, Valencia orange peel, ground cloves, cinnamon, & allspice. I made a brandied cherry sauce with Bonne Maman cherry preserves, brandy, Grand Marnier and Bin 27 port wine, seasoned with salt, pepper and cloves. I thickened the sauce with a bit of corn starch and set it aside. You can cook this ahead of time. You can debone the duck and serve it with the brandied cherry sauce, or place duck quarters atop a bed of wilted garlic spinach and forego the sauce. You can also make an orange sauce with Bonne Maman orange marmalade, Grand Marnier, sea salt, pepper and ground cloves and lt. brown sugar (optional). The choices are yours. This is the best way to cook a whole duck, in my opinion, and offers so many options for serving. Take it from a chef, the ducks from Fossil Farms are all you need! Worth every penny!

Full of duck flavor goodness without excessive fat. This will be our new duck of choice. Very happy that Fossil Farms is stocking this duck.

Orvia Duck Whole

Had an oven roasted duck from you guys and it was yummy

I made couple orders already with this company, and I want to say,that I’m very happy with their products and specially with their customer service.I will order again from this company in the future,thank you Renata