top of page
Pasture Raised Whole Duck
At 179 FarmS, where sustainability meets quality, naturally, our Pasture Raised Whole Duck embodies the best of both worlds. Raised humanely on open pastures, our ducks enjoy a natural diet of grasses and grains, ensuring superior taste and exceptional nutritional value. This rich, flavorful bird is packed with high-quality protein, healthy fats, and essential vitamins, including B12, iron, and zinc, which support energy metabolism, immunity, and overall health. Perfect for roasting, grilling, or braising, the tender meat and crispy skin offer a delicious, wholesome meal. Whether preparing a gourmet dinner or a family feast, this pasture-raised duck is a testament to our commitment to both quality and ethical farming practices. Experience the difference of pasture-raised poultry with every succulent bite, thoughtfully brought to your table by 179 FarmS. Taste the wholesome goodness of nature.

Pasture Raised Whole Duck

$50.00Price
Quantity
Expected Summer 2025

  • Duck Brining Recommendations

    179 FarmS | Whole Ducks

    Brining helps duck meat stay juicy while seasoning it evenly. Because duck has thicker skin and more fat than chicken, brines should be shorter and lighter to preserve crisp skin.

    ✅ Standard Duck Brine (Best All-Purpose)

    Brine Ratio

    • 1 gallon cold water

    • ¼ cup kosher salt

    • 2 tbsp sugar (optional but recommended)

    This is a light brine — perfect for duck.

    Optional Aromatics (Choose 2–4)

    • Garlic cloves (crushed)

    • Bay leaves

    • Black peppercorns

    • Orange or lemon peel

    • Fresh thyme or rosemary

    • Juniper berries (classic with duck)

    ⏱️ Brining Time (Important)

    • Whole duck: 6–12 hours

    ❌ Do not exceed 12 hours — over-brining can make duck meat hammy and prevent crispy skin.

    After Brining (CRITICAL STEP)

    • Remove duck from brine.

    • Rinse lightly under cold water.

    • Pat completely dry.

    • Place uncovered in the fridge for 12–24 hours.

    This air-drying step is what gives you crackling, crisp skin.

    🔥 Flavor Variations (Optional)

    Citrus & Herb

    Add to standard brine:

    • Orange peel

    • Thyme

    • Bay leaf

    Great for roasting.

    Asian-Inspired

    Add:

    • Ginger slices

    • Star anise

    • Garlic

    • Optional splash of soy sauce (reduce salt slightly)

    Great for glazed or lacquered ducks.

    Simple Farmhouse (No Sugar)

    • Salt + water + peppercorns + bay

    Best for dry-rubbed or smoked duck.

    🧂 Dry Brine Option (Highly Recommended)

    For customers who want the best skin possible:

    • Pat duck dry.

    • Salt generously (about 1 tsp kosher salt per lb).

    • Refrigerate uncovered 24–36 hours.

    • No rinse needed.

    This method gives exceptional flavor and the crispiest skin.

    ⚠️ Duck-Specific Notes

    • Do not use chicken-strength brines.

    • Avoid high sugar brines if roasting at high heat.

    • Always dry the skin thoroughly before cooking.

bottom of page