Easy Carve Stuffed duck with a pork, blackberry and sloe gin stuffing and a blackberry, sloe gin & juniper glaze

£28.00 (Serves 6 people) While stocks last

This seasonal item is only available to order for collection or delivery between 20/12/2016 to 24/12/2016

  • Suitable for freezing Freezable
  • Waitrose own label Waitrose own label



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Product Summary

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

Allergy Advice:
For allergens see ingredients in bold


Typical values per 100g per 150g serving
Energy 971kj 1457 kj
Energy 232kcal 348 kcal
Fat 12.4g 18.6 g
Of which
- Saturates 3.4g 5.1 g
Carbohydrate 4.9g 7.4 g
Of which
- Sugars 3.4g 5.1 g
Fibre 0.5g 0.8 g
Protein 25.0g 37.5 g
Salt 0.38g 0.56 g

Typical values as prepared per edible portion. Contains 6 Servings

Cooking Instructions

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.

Oven Cook

From Chilled/Ambient
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)


Component Material Recyclable
band Mixed Material No
film Polyethylene No
pad Mixed Material No
sleeve Card Yes
tray Metal No

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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