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

£20.00 Serves 4 (810g)

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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 Dinner or for a special family get-together

Try it with:

Wine Pairing:

Pinot Noir - either a Red Burgundy from France, or a little fruitier with something from the New World Napa or New Zealand.

How We Make It

  • 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

150g Orange Juice

10g Butter

60g Caster Sugar

5g Cornflour

Zest of 1 Orange

Method

In a small saucepan, combine the sugar, cornflour and zest. Stir in the orange juice until smooth then bring to a boil. Cook and stir for 1-2 minutes or until thickened to the consistency of syrup. Remove from the heat and whisk in the butter.

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 0.37
Salt (g)0.45 0.925

Please Note: The details above are correct as of 11 January 2021 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).

Honey Roast Duck (66%), Oranges (7%), White Bread (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%) (Sugar, Sunflower Oil), Onions, Cranberries (3%), Pistachios (2%) [Nuts], Butter [Milk], Garlic, Thyme, Parsley, Dark Brown Sugar, Water, Cinnamon, Orange Oil (Sunflower Oil, Orange Zest), Cornflour, Table Salt, Pepper.

Please Note: The details above are correct as of 11 January 2021 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

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

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 protect the orange slices, and 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: Careful not to spill rendered fat when removing from the oven.

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 > 40 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 11 January 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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