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Food glossary

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Pekin duck

Pekin duck has a firm, richly flavoured meat and a natural marbling of fat to ensure it stays succulent and moist during cooking. Free range English pekin duck is available from Waitrose, choose from duck breasts, duck legs or whole duck.

Boneless pekin duck breasts

Pekin duck breasts are about the same size as chicken breasts but they have a much more distinctive, intense flavour and the meat is richer and darker. The thin layer of fat under the skin ensures that the meat is self-basting and produces a tasty and succulent result.

Uses: Duck breasts are best pan-fried or roasted. A variety of accompaniments are traditionally served with duck including cherries, oranges or cranberry sauce. Chinese and Thai flavourings are also often included in duck recipes.

To store: Keep in the fridge in the original wrapping, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To prepare: Remove all packaging. Prick the skin all over using a fork (this ensures the fat will drain out during cooking while the skin helps keep the flesh moist).

To cook: To pan-fry, preheat a non-stick frying pan and seal the breasts for 4 minutes on each side then cook for 20-25 minutes. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat. To roast, prick the skin all over to pierce it. Preheat the oven to 200C, gas mark 6. Place the breasts skin side up on a grill or trivet over a roasting tin. Cook for 30-35 minutes. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat. Do not reheat once cooled. Cool any leftovers to room temperature, refrigerate within 2 hours and consume within 2 days.

Pekin duck legs

Duck leg portions include the drumstick and thigh joint. They consist of a high proportion of meat and are ideal as a one-portion serving. Cooking on the bone further develops the rich flavour of the meat.

Uses: Duck leg portions are best roasted.

To store: Keep in the fridge in the original wrapping, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To prepare: Remove all packaging. To roast duck leg portions, prick the skin all over with a fork, this helps release the fat during cooking to give a crispy result.

To cook: To Preheat the oven to 200C, gas mark 6. Place the legs in a roasting tin and cook for 30-35 minutes. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat. Do not reheat once cooled. Cool any leftovers to room temperature, refrigerate within 2 hours and consume within 2 days.

Whole pekin duck

Whole free range pekin duck are available from Waitrose, they range in size from 1.6-1.8kg and are an ideal size for two portions.

Uses: Roast and serve with a tangy apple sauce, roast potatoes and a selection of fresh seasonal vegetables.

To store: Keep in the fridge in the original wrapping, below and away from cooked foods and any ready to eat food. Store until the use by date. To freeze, freeze on the day of purchase for up to 1 month. To defrost, remove from the original packaging and place on a plate or tray and cover. Defrost thoroughly in the bottom of the fridge, below and away from cooked foods and any ready to eat food, before cooking. Never re-freeze raw meat that has been frozen and then thawed. Wash work surfaces, chopping boards, utensils and hands thoroughly after touching raw meat.

To prepare: Remove all packaging. Prick the skin all over with a fork, this helps release the fat during cooking to give a crispy result.

To cook: Preheat the oven to 200C, gas mark 6. Place the duck in a roasting tin and cook for 45 minutes per kg plus 20 minutes. Cook thoroughly until the juices run clear when pierced with a fork and there is no pink meat. Do not reheat once cooled. Cool any leftovers to room temperature, refrigerate within 2 hours and consume within 2 days.