Oven cook from chilled. If freezing at home, defrost thoroughly in a
refrigerator before cooking.
200°C / Fan 180°C / Gas 6. 1 hour 45 mins.
Before Cooking: Preheat oven. Remove
sleeve and film lid. Place 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 sauce from
the sachet over the duck. 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
You must carefully follow the storage instructions.
For use by date: see front of pack.
Do not exceed the use by date, Once opened, use within 24 hours
Keep Refrigerated at -2C to +4C.
Store uncooked meat covered and lower in the refrigerator than cooked meat.
Suitable for freezing.
Freeze as soon as possible after purchase and always within the use by date.
Once frozen use within 1 month.
Leave the duck in the sealed pack.
Defrost thoroughly in a refrigerator for 24 hours.
If your duck is not fully defrosted before cooking, it may cook unevenly. This means harmful
bacteria can survive the cooking process and you will be at risk of food poisoning.
Do not refreeze once defrosted.