Easy Carve turkey and duck two bird roast with stuffing
£58.00 (£29 per kg) (Serves 8 people) While stocks last
A classic 2 bird roast,with a whole deboned turkey layered and stuffed with richly flavoured duck breasts and a fruity sticky pork, prune & plum stuffing.
Finished with a cranberry and orange glaze.
Turkey (70%), duck (20%), pork shoulder, prunes, plums, fortified wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), water, sugar, salt, maize dextrose, cranberries, apple juice, potato starch, orange peel, yeast, ginger, white pepper, cloves, aniseed, cinnamon, nutmeg, black pepper, anti-caking agent silicon dioxide, orange flavouring, rosemary, rice flour, sunflower oil, preservative potassium sorbate, calcium chloride, fennel, acidity regulator citric acid, garlic powder, onion powder
|Typical values||per 100g edible portion||per 200g serving|
|- Saturates||2.1g||4.1 g|
|- Sugars||1.3g||2.7 g|
Typical values as prepared per edible portion. Contains 8 Servings
Preheat oven. Remove sleeve and film, cover loosely with foil. Place the foil container on a baking tray in the centre of the preheated oven. Remove the foil cover for the last 15 minutes. Poultry is cooked if the juices run clear when the deepest part of the breast is pierced with a thin skewer. If the juices are pink continue cooking for a few minutes and retest. Once cooked cover with foil and allow to rest in a warm place for 15 minutes before carving. (Time 1hour 55 minutes Oven: 190�C, Fan: 170�C, Gas: Gas Mark gas 5)
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