£13.99 (£5.60 per kg)
|Typical values||per 100g of roasted duck (meat and skin)||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.
Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.If you require specific advice on any Waitrose branded product, please contact Customer Support on 0800 188884 or email firstname.lastname@example.org. For all other products, please contact the manufacturer.This information is supplied for personal use only. It may not be reproduced in any way whatsoever without the prior consent of Waitrose Limited nor without due acknowledgement.