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Whole Roast Duck with Cranberry StuffingWhole Roast Duck with Cranberry Stuffing
Whole Roast Duck with Cranberry StuffingWhole Roast Duck with Cranberry Stuffing

Whole Roast Duck with Cranberry Stuffing

Easy-to-carve, boneless, higher-welfare duck with a handmade cranberry and pistachio stuffing and a sticky orange glaze.

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Tell Me More

  • A whole roast duck from one of the world’s premium duck suppliers, Silver Hill Farm in Ireland
  • The bones have been removed, so it couldn’t be easier to carve
  • A great alternative to turkey for Christmas Day lunch or for a special family get-together

Try it with:

  • Try it with the Braised Red Cabbage and you’ll be in foodie heaven!
  • Delicious with roast potatoes and a vegetable medley
  • Sprinkle over some dried cranberries and pistachios just before serving

How We Make It At Our Kitchen

  • We make the stuffing by cooking onions and garlic in butter, then adding cranberries, thyme, parsley, cinnamon, pistachios and a little more orange.
  • The stuffing is placed between two crispy, boneless duck halves.
  • The glaze is made in our Kitchen from orange juice and dark brown sugar, which we cover on the duck along with some orange slices.

How To Make A Simple Orange Sauce

Ingredients:

1 level tablespoon of marmalade, 1 tablespoon cranberry sauce, 3 tbsp of orange juice, 1 teaspoon of Dijon mustard and a little seasoning.

Just heat gently until it’s all combined. Done!

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)853 1,732
Energy (cal)204 414
Protein (g)19.3 39.2
Carbohydrate (g)8.1 16.4
of which: sugars (g)3.9 7.9
Fat (g)10.2 20.7
of which are saturates (g)3.3 6.7
Fibre (g)1.2 2.4
Sodium (g)0.18 0.36
Salt (g)0.45 0.9

Please Note: The details above are correct as of 2 January 2019 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). If you’d like to find out more about our ingredients, click here

Boneless Duck (66%) (contains: Duck, Spice (Salt, Sugar, Spices (Aniseed, Cinnamon, Clove, Fennel, Ginger)), Maltodextrin, Onion Powder), Oranges (7%), White Bread (contains: Wheat Flour (Calcium, Iron, Niacin, Thiamin), Water, Yeast, Salt, Soya Flour, Fermented Wheat Flour, Emulsifiers: Mono- and Diacetyltartaric Acid Esters of Mono- and Diglycerides of Fatty Acids, Sodium Stearoyl-2-Lactylate, Vegetable Fat (Rapeseed, Palm), Flour Treatment Agent: Ascorbic Acid), Orange Juice (4%), Sweetened Dried Cranberries (3%) (contain: Cranberries, Sugar, Sunflower Oil), Onions, Cranberries (3%), Pistachios (2%) [Nuts], Butter [Milk], Garlic, Thyme, Parsley, Dark Brown Sugar, Orange Oil (contains: Sunflower Oil, Orange Zest), Water, Cinnamon, Cornflour, Table Salt, Pepper.

Please Note: The details above are correct as of 2 January 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking Instructions

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.

Serves 4

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Preheat oven. Remove all packaging and place on the middle shelf of a pre-heated oven. After 60 minutes cover with foil to protect the orange slices, then pop back in for 40 minutes.

Oven Settings

Fan 180°C, Electric 200°C, Gas Mark 6.
60 mins > cover with foil > 40 mins
Ensure piping hot and allow to rest for 5 mins before serving. Caution: duck renders a surprising amount of fat while cooking. Use a deep baking tray and take special care not to spill any when taking it out of the oven, as it will be extremely hot.

Extra Warnings:

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

Please Note: The details above are correct as of 2 January 2019 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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