Serves 6
Collect on 22, 23, 24 December
£27.00
£16.88/kg | 1.60kg
Item code: 7932749
Description
Duck and orange are perfect partners, so we've filled this plump, part- boned British duck with a zesty pork, blood orange and gin stuffing. As it's Christmas, we've added a sticky sloe gin and blood orange glaze, for a gloriously glossy finish.
Exclusive to Christmas Food to Order
Product legal name
Part-deboned duck stuffed with a pork, blood orange and gin stuffing, with a garnish of bay leaves and candied orange and a sachet of blood orange and sloe gin glaze.
Exclusive to Christmas Food to Order
Product legal name
Part-deboned duck stuffed with a pork, blood orange and gin stuffing, with a garnish of bay leaves and candied orange and a sachet of blood orange and sloe gin glaze.
Gluten Free
Freezable
British Duck and Pork
Ingredients and Nutritional Information
Product information
Preparation and Safety
Cooking instructions
Oven cook from chilled only. If freezing at home, defrost thoroughly in a refrigerator before cooking.
Before Cooking: Preheat oven. Remove sleeve and film lid. Place garnish and sachet to one side. Place foil tray on a baking tray on the middle shelf of the oven.
During cooking: Periodically spoon juices from the base of tray over duck to baste. Cook for 1 hour and 30 minutes, then drain excess juices from tray and pour glaze from the sachet over the duck and replace garnish. Return to the oven and cook for a further 15 minutes.
After cooking: Once cooked, remove tray from the oven. Check duck is piping hot. Leave to rest for 20 minutes prior to carving. All cooking appliances vary. This is a guide only.
Time: 1 hour 45 mins
Temp: 200 conventional, 180 Fan or 6 gas mark
Before Cooking: Preheat oven. Remove sleeve and film lid. Place garnish and sachet to one side. Place foil tray on a baking tray on the middle shelf of the oven.
During cooking: Periodically spoon juices from the base of tray over duck to baste. Cook for 1 hour and 30 minutes, then drain excess juices from tray and pour glaze from the sachet over the duck and replace garnish. Return to the oven and cook for a further 15 minutes.
After cooking: Once cooked, remove tray from the oven. Check duck is piping hot. Leave to rest for 20 minutes prior to carving. All cooking appliances vary. This is a guide only.
Time: 1 hour 45 mins
Temp: 200 conventional, 180 Fan or 6 gas mark
Warnings
Storage
For use by date: see front of pack.
Keep refrigerated.
Once opened cook within 24 hours and do not exceed the use by date.
Freeze as soon as possible after purchase and always within the use by date.
Once frozen consume within 1 month
Do not refreeze once defrosted.
Defrost thoroughly for a minimum of 16 hours in a refrigerator and once defrosted cook within 24 hours.
Keep refrigerated.
Once opened cook within 24 hours and do not exceed the use by date.
Freeze as soon as possible after purchase and always within the use by date.
Once frozen consume within 1 month
Do not refreeze once defrosted.
Defrost thoroughly for a minimum of 16 hours in a refrigerator and once defrosted cook within 24 hours.
Further information
Country of origin
Packed in the UK for Sainsburys Supermarkets Ltd, London EC1N 2HT using duck and pork from the UK.
Manufacturer
We are happy to replace this item if it is not satisfactory.
Sainsbury‘s Supermarkets Ltd.
33 Holborn, London EC1N 2HT
33 Holborn, London EC1N 2HT
Sainsbury’s Food to order helpline0330 123 1129
Important information
The above details have been prepared to help you select suitable products. Products and their ingredients are liable to change.
You should always read the label before consuming or using the product and never rely solely on the information presented here.