A full bird, typically 2–2.5 kg. Dramatically more fatty than chicken — the copious fat renders during cooking and bastes the bird. Spectacular when done well.
A whole duck is the entire bird, usually weighing between two and two and a half kilograms. Unlike chicken, duck carries a significantly higher fat content, particularly beneath the skin and around the cavity. This fat is key to its flavour and texture, rendering down during cooking to keep the meat moist and contribute to a rich taste profile. Cooking a whole duck over fire requires patience and control to render out the fat properly while ensuring the meat is tender. Start with a moderate indirect heat, around 160 to 180 degrees Celsius, allowing the fat to melt slowly without burning the skin. A cooking time of roughly two to two and a half hours is typical, with occasional turning and basting in the rendered fat to enhance flavour and even cooking. When selecting a whole duck, look for one with firm, unblemished skin and a good layer of fat beneath it, which indicates flavour and juiciness. Avoid birds that feel overly heavy or have a greasy texture to the touch, as these can be signs of poor quality or improper storage. Common mistakes include cooking at too high a temperature, which can cause the fat to flare up and the skin to burn before the meat is cooked through.