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Roasted Confit of Duck with Juniper

Roasted Confit of Duck with Juniper

Confit duck leg in a juniper berry and orange zest sauce with cranberries.

£5.00 Serves 1 (250g)
£10.00 Serves 2 (500g)

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Tell Me More

To serve - The duck can be carved into two at the leg joint orserved as one piece, with the potatoes arranged around the plate.

Try it With:

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)616 1,540
Energy (cal)147 368
Protein (g)13.8 34.5
Carbohydrate (g)6.1 15.3
of which: sugars (g)4.5 11.3
Fat (g)7.5 18.8
of which are saturates (g)2.5 6.3
Fibre (g)0.5 1.3
Sodium (g)0.49 1.22
Salt (g)1.225 3.05

Please Note: The details above are correct as of 29 October 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).

Duck (34%) (Sugar, Salt, Garlic Powder, Black Pepper), Water, Red Wine (Preservative: Potassium Metabisulphite), Onion, Port (Preservative: Sulphur Dioxide), Carrots, Chicken Glace (Chicken Stock, Maltodextrin, Yeast Extract, Salt, Glucose), Celery, Redcurrant Jelly (Glucose Syrup, Redcurrant Juice (Glucose Syrup, Water, Redcurrant Juice From Concentrate, Gelling Agent (Pectin), Acidity Regulators (Citric Acid, Sodium Citrate), Elderberry Extract), Wheat Flour (Calcium Carbonate, Iron, Vitamin B3, Vitamin B1), Butter [Milk], Rapeseed Oil, Leeks, Tomato Puree, Cranberries (Sugar, Sunflower Oil), Beetroot, Orange Zest, Garlic, Salt, Sugar, Juniper Berries, Balsamic Vinegar (Wine Vinegar, Concentrated Grape Must, Colour: Caramel, Antioxidant: Potassium Metabisulphite), White Peppercorns, Coriander Seeds, Rosemary, Thyme, Bay Leaf.

Please Note: The details above are correct as of 29 October 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking/Serving Instructions

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

serves 1

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Pre-heat oven. Remove sleeve and film. Place on a baking tray in the top half of the oven.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.
35-40 minutes
Remove duck to a warmed serving plate. Stir the sauce well and pour carefully around the duck.

Defrost Instructions:

Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven cooking guidelines and cook for 20-25 mins

Extra Warnings:

This product contains bones.

serves 2

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Pre-heat oven. Remove sleeve and film. Place on a baking tray in the top half of the oven.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.
40-45 minutes
Remove duck to a warmed serving plate. Stir the sauce well and pour carefully around the duck.

Defrost Instructions:

Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven cooking guidelines and cook for 25-30 mins.

Extra Warnings:

This product contains bones.

Please Note: The details above are correct as of 29 October 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Gluten, Milk, Celery, Sulphites

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 29 October 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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