Serve with a salad of rocket leaves, quartered beetroot and orange segments, finished with a scattering of pistachios.
The duck is raw when it leaves our kitchen so that it's getting it's first cook in your kitchen, ensuring a perfect pink finish.
We recommend finishing the duck in a hot frying pan skin side down.
After resting, carve the duck breasts into 1-2cm thick slices before plating up. Garnish with a fresh orange slice and drizzle the jus over the top.
If cooking more than two duck breasts, allow an extra 1 minute cooking time for each breast, and ensure they are spread out evenly on the tray. Duck is a fairly fatty meat, so the fat rendered will need to be emptied from the tray if cooking 4 or more breasts at once (but don’t attempt to cook more than 8 together). This can be done when turning the tray halfway through cooking.
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).
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
Preheat oven. Place the duck breasts skin side down with the orange slice on top, onto a baking tray with the silicone paper provided. We recommend a baking tray with high sides as duck renders a surprising amount of fat while cooking. Cook in the top half of a preheated oven for 40 mins, turning the tray halfway through cooking; for a well done finish. If using a meat thermometer, aim for an internal temperature of 75°C (well done) in the centre of the thickest part of the breast.
Gas Mark 6.
Once cooked, remove the duck from the tray. For a crispier skin, put it under the grill or into a hot frying pan, skin-side down, for 2-3 mins before resting. Cover with foil and rest for 5mins. Just before serving, remove the lid of the jus and microwave for 1min 30secs at full power, stir, and cook for a further 30secs.
If cooking more than two duck breasts at once, allow extra cooking time.
*Sauce Only* Just before serving, remove the lid of the jus and microwave.
1 min 30 secs> stir > 30 secs
Stir well before serving. Ensure the jus is piping hot.
For more help, or for instructions to cook from defrost, visit www.cookfood.net/duck
Steam may be released when removing lid. Although every care has been taken to remove all bones, some may remain.
Please Note: The details above are correct as of 3 December 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.