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Luv-a-Duck Frozen Duck (2.1kg) $15 (Was $26.20) @ Coles

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Luv-a-Duck Frozen Duck (2.1kg) $15 (Was $26.20) @ Coles
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sween64 on 09/05/2023 - 15:24 shop.coles.com.au (1425 clicks)

This deal is back, but $1 more expensive. Bloody inflation.

Product of Australia.

Roast Duck in 3 easy steps - If frozen, leave in bag and defrost fully in the refrigerator
1. Prepare: Preheat over to 190°C. Drain any liquid from the cavity, dry the skin with paper towel and season with salt. Never stuff the cavity of a whole duck only use this space for inserting herbs. This allows the duck to ventilate whilst cooking.
2. Roast: Place duck on a wire rack in a roasting dish and roast until golden and juices run clear. Approximate roasting time is 40 mins per kg at 190°C.
3. Rest: Allow duck to rest in a warm place for 20 mins before portioning.

Groceries Duck Frozen Duck Luv-A-Duck

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closed Comments

  • mangobango on 09/05/2023 - 15:35

    Duck chefs, how long do these take to defrost?

    I have one sitting in the freezer which I've been meaning to cook, would popping it in the fridge the evening before be enough? Sitting in water as well or just as is?

    • Misslego on 09/05/2023 - 15:39
      +1

      About 2-3 days in the fridge (set at 3°C)

      • mangobango on 09/05/2023 - 15:40

        Perfect, thank you!

        • jv on 09/05/2023 - 15:42
          -3

          or just zap it in the microwave.

    • ntt on 09/05/2023 - 16:47
      +1

      I usually move it from the frozen to the fridge compartment for 24 hours, mind you to have a double bag or a tray to catch the drip. A quick way is just to take it out and soak the whole bag in lukewarm water and keep the water warm for around 2 hours.

  • wolfazrael123 on 09/05/2023 - 15:37
    +1

    you definately need more than one night to defrost it if you keep it in the fridge

    • mangobango on 09/05/2023 - 15:40

      Will put it in a few days before, thanks!

  • Dajaba on 09/05/2023 - 15:40

    Time to find some duck smoking recipes!

    • hotphil on 09/05/2023 - 15:53

      idk, duck seems a pretty strong flavour by itself, would have to be a light smoke for me.

      • Dajaba on 09/05/2023 - 15:58

        Agreed. Have a look at some of the kamado joe recipes - tasty

  • jv on 09/05/2023 - 15:41
    -2

    Luv-a-Duck Frozen Duck

    Court case coming up…

    • Munki on 09/05/2023 - 15:43
      +3

      Just make sure your pull out game is strong. I'm not sure cumin goes well with duck.

      • jv on 09/05/2023 - 15:45

        Could result in more thyme…

        • Munki on 09/05/2023 - 15:48

          If it takes more thyme, I'll have to ask anise to help me check on it.

          • jv on 09/05/2023 - 15:50

            @Munki: By then it might be tarragon.

            • Munki on 09/05/2023 - 15:54

              @jv: Don't be a dill. I'm sure she'll check on it regularly. I have always told her to never leave food cooking unattended. That's sage advice.

              • jv on 09/05/2023 - 16:00
                +1

                @Munki: Thanks. I will parsley that information. Leigh, my kiwi friend also luvs a duck.

                • Munki on 09/05/2023 - 16:05

                  @jv: Just also remember, when you're handling duck, don't do it gingerly. That's what I've learnt from my cardamom.

                  • MisterEd on 09/05/2023 - 16:19

                    @Munki: Can’t have tumeric ducks

                    • Munki on 09/05/2023 - 16:24

                      @MisterEd: That's true. You could cook them in so many ways, but I think I just prefer to burnet.

  • pacificstorm on 09/05/2023 - 15:53

    It's gone up by 2+$ now? Used to be 12$ to 13$. Oh well, still worth it though. Luv-me-some-duck. Mwaah!

    • hotphil on 09/05/2023 - 16:12
      +1

      Calm down, no need to get in a flap

      • pacificstorm on 09/05/2023 - 16:22

        Quack quack. Can't help it. Really luv me some Daffy. In fact I still have one left in the freezer just waitin' to be smoked and or roasted.

    • Jasonio on 09/05/2023 - 22:57

      Its pretty good since inflation has gone up alot so only 1 dollar increase is great.

      • pacificstorm on 10/05/2023 - 08:07

        It's 3$ actually, but heck, who's counting ey?

  • Cheaplikethebird on 09/05/2023 - 15:55

    Nice gonna give a crack at hanging one of these in the bullet smoker.

    • gromit on 09/05/2023 - 15:58

      works well, the only disappointing thing is you don't get yummy cripsy duck skin with smoking it.

      • Cheaplikethebird on 09/05/2023 - 16:06
        +2

        True, I want to try doing a proper Peking duck so I'll do hot and fast with heat beads blues and no smoke. Just need to work out how I'm going to blow it up to detach the skin, not keen on doing it with a straw.

        • gromit on 09/05/2023 - 16:08
          +1

          always wanted to try that as well. might be time to experiment with my bullet smoker as well.

        • Gonltruck on 10/05/2023 - 06:12
          +2

          I did it with a pump and a needle for inflating sports balls - just stick it under the skin and pump away

  • gromit on 09/05/2023 - 15:55

    time to restock the freezer with 4 or 5 of these.

    • navidm58 on 09/05/2023 - 20:45

      How big is that freezer?

      • gromit on 10/05/2023 - 07:29

        I have a separate meat freezer, these will barely make a dint in it.

        • Hangryuman on 10/05/2023 - 15:29

          nice to meat, you

  • Jimothy Wongingtons on 09/05/2023 - 15:57
    +1

    40 mins per kg at 190°C.

    80min approx, plus 20 min rest..but im hungry NOW! :(

  • Munki on 09/05/2023 - 16:00

    I've found using roasting racks to be really crap when roasting chooks, cause the skin ends up getting damaged. I've found a way to suspend the chook by using hooks and strings. This helps cook them without damaging the skin and I think it helps keep the breast juicy too. I'm assuming this will also benefit roasting the duck in a similar fashion.

    • Cheaplikethebird on 09/05/2023 - 16:07

      For chickens you should be spatchcocking then laying on a wire rack.

    • Hangryuman on 10/05/2023 - 15:31

      just need a rotating rotisserie stick/prongs like I had with an old Austrian benchtop oven - that was the shizzle for roast chicken but I don't have it no mo and current ovens don't have a rotating shizzle

      • Munki on 10/05/2023 - 15:34

        Haven't really needed to rotate it to be honest. Just turn the chicken around with the hooks to cook it evenly. I swear this hook method is really good.

  • Top G on 09/05/2023 - 16:04

    Ducking good deal

  • superforever on 09/05/2023 - 16:06

    Price gone up a lot.

  • bashar20 on 09/05/2023 - 16:07
    +1

    I highly recommend this recipe:
    https://www.thehungrymouse.com/2009/02/11/the-best-way-to-ro…

    • ntt on 09/05/2023 - 16:49

      Roast it as follows for 4 hours at 300 degrees

      instruction unclear, I burn the whole house and neighbours down

  • OzHan on 09/05/2023 - 16:07

    When the regular price was $14 at ALDI in not so distant past ago.

  • MisterEd on 09/05/2023 - 16:21

    Anyone had one on a Weber rotisserie?

  • IpGem on 09/05/2023 - 16:25

    Yup, I luv a duck

  • nhutty on 09/05/2023 - 16:41

    I think I still have a frozen one in my freezer. From over 12 months ago How long can you keep frozen meat in the freezer?

    • ntt on 09/05/2023 - 16:53
      +1

      15 years

    • greatlamp on 09/05/2023 - 19:07

      Best before - 6 months
      Use by - forever

      • nhutty on 09/05/2023 - 19:14

        Haha I'll give it a crack!

    • Misslego on 09/05/2023 - 23:11

      Me too 🤣🤣 and a few breasts that’s I vacuum picked separately

  • Ozjoey on 09/05/2023 - 16:59

    https://youtu.be/KXYxfwVioeE
    Great Duck scene 👌🏻

  • dirtyhen on 09/05/2023 - 17:02

    never able to find one in Fountain Gate Coles :(

  • bcYield on 09/05/2023 - 17:19

    Just in time for my $30 spend

  • norstar on 09/05/2023 - 17:29
    +1

    I cut off the breasts and sous vide them.
    Meanwhile, I roast the rest of the carcase in an air fryer and make Thai duck red curry.

  • furakoph on 09/05/2023 - 19:13

    What's the best way to defrost in a few hours?

    • Flying Ace on 09/05/2023 - 19:20

      Put it in a sink of room temperature water.

  • georgedn on 09/05/2023 - 20:31
    +1

    Take out of the bag and leave in the fridge uncovered for a couple of days or more. This will dry out the skin and make it crispier when you roast it in the oven

    • Hangryuman on 10/05/2023 - 15:36

      good idea - presumably with a tray to collect defrost liquid - and hopefully your fridge won't add undesirable flavours from the smell of other foods

  • aqsz200 on 09/05/2023 - 20:47

    niiiiiice

  • pull the lever on 09/05/2023 - 21:35

    Is Duck

    Is good.

    • Hangryuman on 10/05/2023 - 15:38

      female friend's alternative health practitioner recommended she avoid duck as a 'poison'

      ima guy so I luv a duck almost as much as I luv a #uck and #uck

  • colt75 on 10/05/2023 - 00:53

    Can never find these in stock?
    Even online/click and collect says unavailable

    • bcYield on 10/05/2023 - 11:20

      Managed to get 2x 1.9kg for click and collect $50 min spend

  • thesmartone1125 on 11/05/2023 - 14:48
    +1

    Also FYI, check your Uber Eats. I was able to get 2 of them for $14 delivered (I do have Uber One). You can do it 2 times if you have the offer, so thinking of getting two more and stocking up lol.

    Proof: https://imgur.com/a/eJkgxkm

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