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- More about preparation times
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If you’d like to speak to us about your food order call us on 0845 604 4604, our lines are open 8am to 7pm every day.
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This plump, deboned whole duck (only the leg bones remain) is easy to carve, and packed with a delicious pork, cranberry and orange stuffing.
- Weight: 2000 g
- Suitable for Freezing: No
- Table Presentable Packaging Y/N: No
- Consume Within: 6 days
- Serving dish pictured is not included
Ingredients Listing: British Duck (80%), Pork, Sugar, Rice Flour, Dried Cranberries, Salt, Chickpea Flour, Apples, Orange, Sunflower Oil, Glucose-Fructose Syrup, Apricots (contain Preservative: E220 (Sulphites)), Orange Zest, Acidity Regulator: Citric Acid, Preservative: E223, E220 (contains Sulphites), E200, Parsley, Antioxidant: Ascorbic Acid, Honey, Rosemary, Bay Leaves, Ground White Pepper, Ground Cinnamon, Ground Nutmeg, Ground Pimentoes, Cornflour, Dextrose.
- Sulphur Dioxide
Preparation and serving
- Cooking Instructions: Pre-heat oven to 200˚C / Fan 180˚C / Gas 6.
- Remove sleeve and film lid. Do not remove pad.
- Remove garnish and keep to one side.
- Place foil tray on a baking tray, onto the middle shelf in oven.
- For the last 20-25 min of cooking time, drain surplus fat, replace the garnish to top of duck and cover loosely with foil.
- Check that the product is cooked thoroughly by inserting a skewer into the thickest part of the meat. If juices run clear the meat is cooked. If juices run pink continue to cook for a few minutes and re-test.
- When cooked, cover with foil and allow to rest for 30 min before serving. Do not reheat.
- Preparation required: Ready to cook
Not available for international delivery.