Quantity of Whole Duck with Orange & Juniper Glaze in trolley 0
- Serves 4
Whole British duck scored and sprinkled with a juniper and orange Christmas spice mix, completed with a sticky orange glaze. A wonderful alternative to turkey this Christmas.
Orange and juniper is the exquisite and unique new flavour profile found in a number of Waitrose products this Christmas, which really brings them up to date with the present. Juniper, the key aromatic ingredient of gin, complements the acidity of bitter orange perfectly and works with a range of sweet and savoury dishes.
For Christmas orders this product has a use by date of 26th December 2018.
- Requires cooking
- Suitable for freezing
- Waitrose own label
PER 100g edible portion
Per Portion/PER 150g serving
INGREDIENTS: duck (96%), bitter orange glaze (4%) (orange juice from concentrate, sugar, golden syrup, red wine, butter (milk), water, chicken fat, salt, maize starch, lemon juice from concentrate, lemon comminute, orange peel, white wine vinegar, chicken stock, spirit vinegar, onion, yeast extract, caramelised sugar syrup, black pepper, lemon peel), sea salt, allspice, black pepper, coriander, juniper, dried onion, ginger, parsley, chive, carrot powder, dried orange peel, red bell peppers, dried lemon peel, clove, bay leaf.
For allergens see ingredients in bold.
Typical values as prepared. Contains 4 Servings
|Typical values||PER 100g edible portion||PER 150g serving|
|Of which Saturates||4.8g||7.2 g|
|Of which Sugars||2.7g||4.1 g|
- United Kingdom
- from British duck
Preheat oven to 220°C, Gas 7, Fan 200°C. Remove outer packaging. Place glaze sachet to one side. Leave the duck in the foil container with the ovenable pads. Place the foil container on a baking tray in the centre of the oven. Cook for 45 minutes. Remove from oven and baste. …Reduce oven temperature to 180°C, Gas 4, Fan 160°C and cook for a further 55 minutes. Pour the glaze from the sachet over the duck and return to oven for a further 5 minutes. Cook thoroughly until the juices run clear. …Once cooked allow to rest for 20 minutes before carving. ……Cooks Tips:…For a crispier more golden skin, finish under a hot grill. Skim the fat from the cooking juices and use the juices to pour over the duck as a sauce or use in a gravy. Cool leftovers to room temperature, refrigerate within 2 hours, consume within 2 days. (Time 1 hr 45 mins)
|label-glued||Paper & card|
|carton||Paper & card|
|bag||Plastic - Other|
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