Roasted Confit of Duck with Juniper(Serves 1)

Confit duck leg in a juniper berry and orange zest sauce with cranberries.

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).

Duck (34%) (Sugar, Salt, Garlic Powder, Black Pepper), Water, Red Wine (Preservative: Potassium Metabisulphite), Onion, Port (Preservative: Sulphur Dioxide), Carrots, Chicken Glace (Chicken Stock, Maltodextrin, Yeast Extract, Salt, Glucose), Celery, Redcurrant Jelly (Glucose Syrup, Redcurrant Juice (Glucose Syrup, Water, Redcurrant Juice From Concentrate, Gelling Agent (Pectin), Acidity Regulators (Citric Acid, Sodium Citrate), Elderberry Extract), Wheat Flour (Calcium Carbonate, Iron, Vitamin B3, Vitamin B1), Butter [Milk], Rapeseed Oil, Leeks, Tomato Puree, Cranberries (Sugar, Sunflower Oil), Beetroot, Orange Zest, Garlic, Salt, Sugar, Juniper Berries, Balsamic Vinegar (Wine Vinegar, Concentrated Grape Must, Colour: Caramel, Antioxidant: Potassium Metabisulphite), White Peppercorns, Coriander Seeds, Rosemary, Thyme, Bay Leaf.

Please Note: The details above are correct as of 13 March 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.