Collect from 21st Dec21st Dec - 24th Dec (order by 15th Dec)
P/Code
726637
Item No
033
Out of stock
£60.00
£30.00 per kg / £3.00 per 100g
2kg
Serves
4
Oat fed British duck, stuffed with apple and apricot British pork sausage meat. Carving is easy as it has been part deboned. The bird can be carved along its length, just leaving the succulent drumsticks. Made for us by Adlington.
This product is available for pre-order only.
Ingredients
Ingredients:
Duck (75%), Pork (13.75%), Rice Flour, Salt, Potato Starch, Preservative: Sodium SULPHITE, Onion Powder, Spice Extracts, Herb Extract, CELERY, Apple Sauce (Bramley Apple, Sugar, Modified Starch, Acidity Regulators: spirit vinegar), Dried Apricot (1.65%), Dried Apple (1.65%). Garnish (Orange, Rosemary).
Allergen Advice: For allergens, including cereals containing gluten, see ingredients in uppercase.
Allergen Advice: For allergens, including cereals containing gluten, see ingredients in uppercase.
Details
Pack Size:
2kg
Serving Size (Max): 4
Manufacturer: Produced for E H Booth & Co Limited
Manufacturer Address: Preston PR2 5BX
Country of Origin: United Kingdom
Fish Catchment: N/A
Alcohol by ABV: N/A
Serving Size (Max): 4
Manufacturer: Produced for E H Booth & Co Limited
Manufacturer Address: Preston PR2 5BX
Country of Origin: United Kingdom
Fish Catchment: N/A
Alcohol by ABV: N/A
Lifestyle & Dietary
Suitable for Vegans: NoSuitable for Vegetarians: No
Free From: No
Gluten Free: Yes
Nut Free: No
Organic: No
Preparation & Use
Cooking Instructions:
Pre-heat oven to 190°C / 375°F / Gas Mark 5 (180°C for fan assisted ovens). Calculate cooking time allowing 55 minutes per kg (e.g. a 2kg joint would take approximately 1 hour and 50 minutes). Remove all packaging, place on a wire rack inside a deep sided roasting tray and season with salt & pepper. Loosely cover with silver foil. Roast the duck for the calculated time, basting occasionally with the pan juices. 20 minutes before the end, remove the silver foil and continue to cook until the skin becomes crispy. Ensure that the center of the bird is piping hot and that the juices run clear. A minimum core temperature of 72°C is recommended. Allow the joint to rest for 15 minutes before carving.
Raw or Cooked: Raw
Storage Conditions: Keep refrigerated
Ready to Cook: YesRaw or Cooked: Raw
Storage Conditions: Keep refrigerated
Ready to Eat: No
Frozen on Collection: No
Microwavable: No
Previously Frozen: No
Suitable for Freezing: Yes
Write Your Own Review
YOU MAY ALSO LIKE









