Crispy Roast Half Duck

Crispy Duck (60%) (Duck, Salt, Sugar, Spices [Aniseed, Ground Ginger, Fennel Seed, Cinnamon, Clove], Maltodextrin, Onion Powder), Pancakes (20%) (Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Water, Rapeseed Oil, Salt), Hoisin Sauce (20%) (Water, Crushed Yellow Bean [Fermented Salted Soya Bean (Soya Bean, Wheat Flour, Salt, Water)], Soya Sauce [Water, Soya Bean, Salt, Wheat Flour, Sugar, Water, Colour: Plain Caramel, Preservative: Potassium Sorbate], Sugar, Non Brewed Condiment [Acetic Acid, Water], Rapeseed Oil, Plum Paste [Plum, Water, Sugar, Acid: Citric Acid, Salt], Modified Maize Starch, Onion Powder, Spices [Cassia, Coriander, Fennel, Ginger, Aniseed, Szechuan Pepper, Cinnamon, Chilli Powder], Salt, Colour: Plain Caramel).

BEST COOKED FROM FROZEN

Duck Oven only:

Fan 180ºC / Electric 200ºC / Gas 6 55 - 60 mins

Remove from all packaging. Place the duck on a wire rack in a baking tray (it keeps it out of the fat). Cook on the middle shelf of the pre-heated oven. When cooked pull the duck apart using two forks.

Pancakes:

Microwave (800 Watts):

Leave the pancakes out to defrost in their bag while the duck is cooking. When the duck is cooked, place the bag in a microwave and heat on full power for 10 – 25 seconds. (Alternatively pancakes can be steamed for 3 - 4 mins).

Hoisin Sauce Microwave:

Leave the two sachets of hoisin sauce out to defrost while the duck is cooking. Transfer the sauce to a small, microwaveable bowl and heat on full power for 10 – 15 seconds.

Ensure the product is piping hot before serving.

Assemble wraps by placing a small amount of sauce in the centre of the pancake followed by the pulled meat and roll the sides together. Add some sliced cucumber and spring onion if desired.

Gluten (wheat), Soya

For allergens, including cereals containing gluten, see ingredients in bold.

May also contain celery, mustard.