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How to Roast in the BagOven cook from chilledPreheat oven to 200°C, Fan 180°C, Gas Mark 6...1 Place in Oven......Place the duck (in its bag and tray) in a deep roasting tin (for ease of movement) and cook in the middle of the oven, avoiding direct contact with open flame or heating element, for the time stated on front of pack.2 Cut the Bag......30 minutes before the end of the cooking time, remove from the oven and cut along the indicated marks on the front of the pack to expose the duck. Be careful when cutting the bag as steam will escape which can cause scalding. Return to the oven for the remaining cook time.3 Rest & Serve......Rest for 10-20 minutes before carefully lifting from the bag and tray, then carve.Take care when removing the duck from the oven as there will be hot juices within the foil tray and packaging.All cooking appliances vary. This is a guide only. Warning: Contains bones. Cooking without the Bag...If you don't want to cook your duck in the bag, then:1. Oven cook from chilled. Preheat oven to 200ºC, Fan 180ºC, Gas Mark 6 and remove all packaging.2. Place on a rack in a deep roasting tin, prick the skin all over and season, if desired. Roast in the middle of the oven for 40 minutes per kg, plus an extra 10 minutes.3 Rest the duck for 10-20 minutes, carve and enjoy!All cooking appliances vary.This is a guide only. Warning: Contains bones.
Keep refrigerated 0° to +4°C. Once opened, cook within 24 hours and do not exceed the use by date. If freezing, freeze as soon after purchase as possible and within the use by date. Use within one month. Defrost thoroughly in the bottom of a refrigerator and cook within 24 hours. Do not refreeze once defrosted.For use by date see front of pack. Suitable for Home Freezing Keep Refrigerated
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