Easy Carve Stuffed duck with a pork, blackberry and sloe gin stuffing and a blackberry, sloe gin & juniper glaze
£28.00 (£14 per kg) (Serves 6 people) While stocks last
Part deboned for easy carving plump succulent duck with a fruity pork, blackberry, plum and sloe gin stuffing and sticky blackberry, sloe gin & juniper glaze to finish
Duck (80%), pork shoulder, blackberries (3%), water, plums, sloe gin (1%), pork belly, dates, golden syrup, rice flour, maize flour, sugar, brown sugar, maize starch, blackberry pur�e, parsley, orange zest, sage, salt, black pepper, juniper berries, green bell peppers, stabiliser sodium phosphates, bay leaf, sea salt, antioxidant sodium ascorbate, red bell peppers, wheat dextrose, preservative sodium metabisulphite
|Typical values||per 100g||per 150g serving|
|- Saturates||3.4g||5.1 g|
|- Sugars||3.4g||5.1 g|
Typical values as prepared per edible portion. Contains 6 Servings
Cook thoroughly until the juices run clear and there is no pink meat. Cool left overs to room temperature, refrigerate within 2 hours, consume within 2 days.
For best results, Oven cook. As appliances can vary, we recommend you check the running temperature of your oven with an oven thermometer before cooking your Easycarve duck, as these cooking guidelines are based on a known oven temperature. Preheat oven. Remove sleeve and film lid. Place sachet of glaze to one side (wash hands after handling the sachet). Place a piece of foil over the garnish only and place the joint in the centre of the oven. Cook for 2 hours, removing the foil and adding the glaze for the last 5 minutes to caramelise the joint and the garnish. Once cooked rest for 20-30 minutes before carving. (Time 2 hours Oven: 200�C, Fan: 180�C, Gas: Gas Mark gas 6)
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