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Roast Duck with Apple & Wild Boar Stuffing
Roast Duck with Apple & Wild Boar Stuffing

Roast Duck with Apple & Wild Boar Stuffing Dairy Free

Boneless higher-welfare duck with a handmade stuffing of wild boar, smoked bacon, Bramley apples and pistachios, finished with orange slices.

£25.00 Serves 4 (740g)
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Try it with:

  • Delicious with Roast Potatoes, Carrots & Parsnips and some Cranberry Sauce.
  • Serve with a sour cherry and red wine sauce, helps to cut through that richness of the duck and compliments the apples and pistachio in the stuffing well.
  • Try roasted beets and fennel with a quick orange vinaigrette drizzled over after roasting.

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)1,049 1,941
Energy (cal)252 466
Protein (g)21.9 40.5
Carbohydrate (g)2.6 4.8
of which: sugars (g)2 3.7
Fat (g)16.7 30.9
of which are saturates (g)5.2 9.6
Fibre (g)0.4 0.7
Sodium (g)0.32 0.59
Salt (g)0.8 1.475

Please Note: The details above are correct as of 17 September 2024 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).

Honey Roast Duck (76%), Wild Boar Sausagemeat (11%) (Pork, Water, Rusk (Wheat Flour, Salt, Anticaking Agent: Sodium Ferrocyanide, Raising Agent: Ammonium Bicarbonate), Dehydrated Apple Pieces (Preservative: Sulphur Dioxide), Salt, Brown Sugar, Spices, Stabiliser: Sodium Triphosphate, Yeast Extract, Herb), Orange Slices (4%), Smoked Back Bacon (4%) (Pork, Water, Salt, Brown Sugar, Dried Vegetable & Fruit Powder (Sea Buckthorn, Acerola, Rosemary, Green Tea, Cider Vinegar), Preservatives: Sodium Nitrite, Sodium Phosphate), Red Wine [Sulphites], Water, Apples, Pistachio [Nuts], Demerara Sugar, Onions, Mustard Powder, Garlic, Cinnamon, Salt, Sage, Thyme, Rosemary, Ground Ginger [Sulphites], Cloves, Black Pepper, Bay Leaf.

Please Note: The details above are correct as of 17 September 2024 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 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 the oven. After 60 mins cover with foil to stop the duck getting too dark, then pop back in for 35 mins.

Oven Settings

Fan 180°C, Electric 200°C, Gas Mark 6.
60 mins > cover with foil > 35 mins
Once cooked, ensure piping hot. Keep loosely covered in foil and allow to rest for 5 mins before serving. CAUTION: Careful not to spill rendered fat when removing from the oven. To carve: use a sharp serrated knife and cut in a sawing motion to keep the stuffing intact.

Defrost Instructions:

Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 40 mins, cover with foil, then cook for a further 30 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 17 September 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Gluten, Peanuts, Other Nuts, Mustard, Sulphites

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

Please Note: The details above are correct as of 17 September 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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