£13.99 (£5.60 per kg)
A unique breed of succulent, meaty duck, reared exclusively in the heart of East Anglia
|Typical values||per 100g of roasted duck (meat and skin)|
Defrost overnight in a refrigerator.1 Pre heat oven to 200�C/400�F/gas mark 6.2 Remove all packaging.3 Remove bag of giblets from the body cavity which can used to prepare an authentic stock if required.4 Weigh duck after removing giblets to calculate the cooking time (see point 6 below).Note: the weight on the front of this bag is the minimum weight including giblets.5 Place on a rack in a roasting tin, prick the skin all over with a fork and rub 1 teaspoon of salt into the skin.6 Roast on the middle shelf of the oven for 20 minutes per 500g plus 20 minutes extra. Leave to stand for 10 minutes before carving. If stuffing, calculate the cooking time on the total weight of the stuffed bird.All cooking appliances vary in performance, these are guidelines only. Always check that the product is piping hot before serving.
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