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Whole Stuffed Duck with a Cherry & Marsala Jus
Whole Stuffed Duck with a Cherry & Marsala Jus

Whole Stuffed Duck with a Cherry & Marsala Jus Gluten Free Dairy Free

Higher-welfare, part-boned duck from Silverhill Farm, filled with an orange, cranberry, prune and sausage meat stuffing.

£40.00 Serves 4 (1300g)
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*Please note: The duck needs defrosting before cooking. Defrost in the fridge for 36-48 hours. Please refer to defrost instructions on pack.

  • While the duck is cooked in the oven, the Cherry & Marsala Jus needs to be microwaved.
  • Easy to carve as the duck is part-boned, with only the legs having bones in them.
  • We stuff it with a orange, cranberry & prune sausage meat stuffing we make using Speldhurst sausage meat.

What to Serve With Whole Stuffed Duck:

Carving tips

  • Carve in to slightly thicker slices, this helps the duck stay together.
  • You can use the legs as a portion or cut them in half at the joint, so people can have a bit of leg each.

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)1,488 4,836
Energy (cal)358 1,164
Protein (g)18 58.5
Carbohydrate (g)8.5 27.6
of which: sugars (g)5.9 19.2
Fat (g)27.3 88.7
of which are saturates (g)8 26
Fibre (g)0.3 1
Sodium (g)0.14 0.45
Salt (g)0.35 1.125

Please Note: The details above are correct as of 5 September 2025 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 some of our curry pastes, which contain Citric Acid).

Whole Stuffed Duck (84%): Part-Boned Duck (76%), Sausagemeat (5%) (Pork, Water, Gluten Free Rusk (Dehydrated Potato, Rice Flour, Salt, Dextrose), Salt, Herbs, Sugar, Spices, Antioxidant: Sodium Ascorbate), Dried Cranberries, Prunes, Orange Peel.

Cherry & Marsala Jus (16%): Cherries (9%), Marsala Wine [Sulphites], Redcurrant Jelly (Redcurrant Juice From Concentrate, Glucose Fructose Syrup, Sugar, Gelling Agent: Pectin, Acidity Regulators: Citric Acid, Trisodium Citrate), Port [Sulphites], Shallots, Demerara Sugar, Cornflour, Water, Garlic, Rapeseed Oil, Lemon Juice, Chicken Stock (Yeast Extract, Chicken Fat (Antioxidant: Extracts of Rosemary), Salt, Water, Chicken Stock (Chicken Bones, Water, Salt)).

Please Note: The details above are correct as of 5 September 2025 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

DEFROST BEFORE COOKING

Defrost Instructions:

Oven:

Remove the duck and sauce from all packaging (keeping the film on the sauce pot), place the duck in a dish and cover. Defrost both in the fridge for 36-48 hours. Ensure the duck is fully defrosted before cooking. Once defrosted, keep both the duck and sauce in the fridge until ready to cook. Preheat oven. Pat the duck dry with some paper towel and sprinkle with salt. Place the duck on a roasting rack and in a baking tray with high sides, as duck renders a surprising amount of fat while cooking. Place in the middle of the oven and cook for 1hr 30 mins. For crispier skin, cook for a further 10-15 mins. Allow to rest uncovered for 5-10 mins before carving.

Oven Settings

Fan 180°C, Electric 200°C, Gas Mark 6.
90

Microwave:

SAUCE ONLY Pierce film lid and place on a microwaveable plate. Cook on full power.
850W
2 mins > stir & re-cover > 2 mins
Stir well and ensure piping hot before serving.

Extra Warnings:

Steam may be released when removing film lid. Although every care has been taken to remove all shell, some may remain. This product contains bones.

Please Note: The details above are correct as of 5 September 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Sulphites

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 5 September 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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