SJ, one of the brilliant chefs in our little Development Kitchen, shares a simple recipe for a tasty slaw that works wonderfully with the duck.
1/2 head red cabbage, finely sliced
100g shredded green cabbage
50g shredded carrots
1/2 medium red onion chopped
2tbsp olive oil
2tsp minced ginger
2 cloves garlic, crushed
2tbsp brown sugar
65ml light soy sauce
1tsp sesame oil
3tbsp rice wine vinegar
Add red and green cabbage, carrots, and onion to a large bowl. Pour olive oil, ginger, garlic, brown sugar, soy sauce, sesame oil, rice wine vinegar, and sesame seeds into a jar with a tight fitting lid. Shake until well combined. Pour just half of the dressing over the slaw and toss until well coated. Serve with additional dressing, if needed.
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). If you’d like to find out more about our ingredients, click here
At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below.
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
*NOT SUITABLE FOR MICROWAVES* OVEN COOK
Preheat oven. Remove all packaging, including the foil tray, and place on the silicone paper provided on a baking tray with high sides, as duck renders a surprising amount of fat while cooking. Then put it on the middle shelf of a pre-heated oven. After 60 minutes cover with foil to stop the duck getting too dark then, pop back in for 40 minutes.
Gas Mark 7.
60 mins > cover with foil > 40 mins
Ensure piping hot and allow to rest for 5 mins before serving. Caution: Careful not to spill rendered fat when removing from the oven. To carve: use a sharp serrated knife and cut in a sawing motion to keep the stuffing intact.
Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 30 mins > cover with foil > 30 mins.
Although every effort has been taken to remove all bones, some may remain.
Please Note: The details above are correct as of 5 April 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.