Fruity Duck 

Duck breast (70%), Marinade (sugar, cornflour, salt, dehydrated peppers, maltodextrin, herbs, citric acid E330, onion powder, natural orange flavouring, spice, lemon oil, spice extract, natural colour E160C). Slice of natural orange to garnish.  

Red currant & orange jus- water, red cooking wine (18%)(red wine, water, salt, preservative (SULPHUR DIOXIDE, potassium sorbate), antioxidant (ascorbic acid), acid (metatarteric acid), chicken glace (7%)(concentrated juices of chicken [chicken skin, chicken extract, chicken, water], yeast extract, sugar, salt, cornflour, onion concentrate), sugar, onion, carrot, CELERY, redcurrants (3%), butter (MILK), tomato paste, beef bouillon (2%)(concentrated juices of beef [beef, beef extract, beef fat, water], yeast extract, concentrated vegetable juices [onion concentrate, concentrated carrot juice, leek concentrate], salt), port (port, preservative (SULPHUR DIOXIDE)), balsamic vinegar (wine vinegar, grape must concentrate, colour (sulphite ammonia caramel), preservative (SULPHUR DIOXIDE)), demerara sugar, modified potato starch, red wine vinegar (red wine vinegar, preservative (SULPHUR DIOXIDE)), garlic puree, gravy browning (water, colour (sulphite ammonia caramel), salt), concentrated orange juice, modified tapioca starch, lemon zest, orange zest, bay leaf, gelling agent (pectin), whole redcurrants. 

Plum sauce-sugar, salted plums (25%), water, rice vinegar, modified corn starch, acidity regulators (E330, E331), ginger (0.5%), chilli pepper (0.2%), stabiliser E415 (SOYBEANS, WHEAT), whole blackcurrants. 

Allergy advice- for allergens see ingredients in CAPITALS. 

REMOVE DUCK FROM SACHET AND ALLOW TO PARTIALLY THAW. REMOVE TOPPING AND SET ASIDE. PLACE DUCK ON A BAKING TRAY, PUT IN A PRE-HEATED OVEN 200°c AND COOK FOR 20 MINS .PUT TOPPING BACK ON DUCK AND COOK FOR FURTHER 5 MINS. THIS WILL GIVE PINK DUCK-COOK LONGER IF BROWN DUCK IS PREFERRED. 

TO HEAT SAUCE:- FROM FROZEN, REMOVE LID, MICROWAVE SAUCE POT FOR 80 SECONDS ON FULL POWER AND POUR OVER DUCK. 

STORE AT -18°c OR BELOW ONCE THAWED DO NOT REFREEZE