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Remarkable Food For Your Freezer

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Soy-Glazed Roast Duck

Soy-Glazed Roast Duck Dairy Free Meals

An Asian-inspired, easy-to-carve, boneless, higher-welfare duck with a handmade mango, ginger and lemongrass stuffing and a sticky soy and five-spice glaze.

£20.00 Serves 4 (750g)

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Tell Me More

  • A whole higher-welfare duck from our of Europe’s premier suppliers, Silver Hill Farm in Ireland. The bones have been removed so it’s a doddle to carve
  • A versatile, summery dish that’s great in wraps, with salad or for a roast with a difference!
  • Both the mango stuffing and the sticky soy glaze are made from scratch in our Kitchen

Serving Ideas:

  • Makes for a tasty twist on the traditional Sunday Roast
  • Because it’s boneless and tender, you can make your own pulled duck (just use two forks) and serve it in wraps with a slaw for a delicious summery lunch

How We Make It At Our Kitchen

  • For the stuffing, we cook onions with lots of lemongrass and ginger, then add diced mango, some chopped spring onions and coriander.
  • The stuffing is carefully placed between two crispy, boneless duck halves.
  • The glaze is made in our Kitchen from soy & honey, which we cover on the duck along with sesame seeds and sliced spring onions.

Shredded Cabbage & Sesame Slaw

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

sesame seeds


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.


Typical Values Per 100g Per Portion
Energy (kJ)1,387 2,608
Energy (cal)334 628
Protein (g)15.7 29.5
Carbohydrate (g)8.3 15.6
of which: sugars (g)5.5 10.3
Fat (g)26.3 49.4
of which are saturates (g)7.6 14.3
Fibre (g)0.9 1.7
Sodium (g)0.48 0.9
Salt (g)1.2 2.25

Please Note: The details above are correct as of 25 November 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.



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).

Boneless Crispy Roast Duck (75%) (Duck, Spice (Salt, Sugar, Spices (Aniseed, Cinnamon, Clove, Fennel, Ginger)), Maltodextrin, Onion Powder), Mangoes (5%), Panko Breadcrumbs (Wheat Flour (Calcium Carbonate, Iron Niacin, Thiamin), Yeast, Vegetable Oil (Sunflower), Salt, Flour Treatment Agent (Ascorbic Acid)), Water, Ginger Puree, Onions, Limes, Sugar, Lime Juice, Clear Honey, Tamari (Soya Beans, Water, Sea Salt, Alcohol, Koji Spores (Aspergillus Oryzae)), Sesame Seeds, Cashew Nuts, Spring Onions, Rice Vinegar (Preservative: Sulphur Dioxide), Garlic, Lemongrass Puree [Sulphites] (Lemon Juice, Salt), Cornflour, Coriander, Sesame Oil (Soybean Oil), Salt, Turmeric, Chinese Five Spice (Ground Fennel, Ground Cassia Cinnamon, Ground Star Anise, Ground Cloves, Ground Black Pepper), Chilli Flakes.

Please Note: The details above are correct as of 25 November 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 4



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.

Oven Settings

Fan 200°C, Electric 220°C, 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.

Defrost Instructions:

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.

Extra Warnings:

Although every effort has been taken to remove all bones, some may remain.

Please Note: The details above are correct as of 25 November 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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