Rub the salt and oil into the rind, and place in an oven dish.
Cook at 200°C-220°C for 15-20 minutes.
Lower the heat to 160° C and allow 60 minutes per kilo or until internal temperature reaches 70°C. (For a rack allow 50 minutes per kilo or until internal temperature reaches 70°C)
Allow to rest for 15 minutes before carving.
Looking for the perfect Christmas salad to accompany your delicious meats? Look no further, try this simple and flavoursome salad that can all be prepared in advance. Simply toss each element together before serving.
Celebrate Christmas with this glorious boned and seasoned free range duck. Impeccably presented, we have deboned the duck, stuffed with port soaked fig, pork and veal gluten free stuffing; then tied with string leaving the drumsticks and wings for exceptional cooking results.
Our boneless half turkey with stuffing gives the benefit of easy-carving without sacrificing flavour. This recipe is a simple guide to ensure success on Christmas day. Calorie count based on the Half turkey boned with stuffing - traditional sage and onion.