Traditional Duck Frozen 冰傳統鴨 (±2.2kg)

Was named Gim Horn Duck

原名金漢鴨

There are several ways to cook a whole duck, including roasting, braising, and spatchcocking. Roasting is a classic method that involves seasoning the duck, scoring the skin, and roasting it in the oven until the skin is crispy and the meat is cooked through.

±2.2kg per piece. 
Prices for Single Unit Sold.
*WEIGHTS ARE APPROXIMATE AND MAY NOT BE EXACT*