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Artisan Three Bird Roast with Duck, Turkey & Chicken (3kg)
We love the opportunity to make something really fancy for Christmas, and are really proud to make one of the only totally free range three bird roasts in the UK. This combines some of the best of our farmers, elegantly tying turkey, chicken and stuffing within a boneless duck.
Serves 14
Artisan Three Bird Roast with Duck, Turkey & Chicken (3kg)
We love the opportunity to make something really fancy for Christmas, and are really proud to make one of the only totally free range three bird roasts in the UK. This combines some of the best of our farmers, elegantly tying turkey, chicken and stuffing within a boneless duck.
We're proud to make our Christmas roasts with the same quality meat you're used to all year-round, no corners are cut in the making of this joint, with free range ingredients right down to the sausagemeat stuffing.
Duck (62%), Turkey (16%), Chicken (8%), Apricot Stuffing (Gluten Free Rusk (Dehydrated Potato Powder, Rice Flour, Salt, Dextrose), Potato Starch, Dehydrated Apricot (1%) (Dried Apricots, Rice Flour, Preservative: SULPHUR DIOXIDE), Sugar, Salt, Spices (Ginger, Pepper, Turmeric), Herb (Parsley), Natural Flavouring, Antioxidant E301, Preservative E221 (SULPHITES)), Water, Farmhouse Sausage Meat (Pork (22%), Water, Gluten Free Breadcrumbs (Rice Flour, Gram Flour, Maize Flour, Salt, Dextrose), Potato Starch, Dextrose Salt, Yeast Extract, Spices (White Pepper, Coriander, Nutmeg), Emulsifier E451(i), Preservative E223 (SULPHITES), Herb (Sage), Spice Extracts, Antioxidant E300), Cranberries (1%).
For allergens see ingredients in BOLD.
| Typical values per 100g: | |
|---|---|
| Energy | 769kJ |
| 185kcal | |
| Fat | 13.0g |
| of which saturates | 4.0g |
| Carbohydrates | 0.9g |
| of which sugars | 0.5g |
| Protein | 15.6g |
| Salt | 0.38g |
1. Remove your joint from the fridge 1 hour before you want to cook it. We recommend removing the packaging before allowing your joint to come to room temperature.
2. Fill your kettle all the way up and boil it. Preheat your oven to 250°C fan (as hot as possible).
3. Place your joint on a rack or wire tray. Score the duck breasts in desired pattern, making sure to cut deeply enough to just break through the skin.
4. Place your joint, on its trivet, in an empty sink. Pour your whole kettle of water over the joint and repeat the process once more. This scalds the skin and allows deeper penetration of salt and extra crispy skin on roasting.
5. Rub fine salt into all the score marks and leave for 10-20 minutes while the oven warms up.
6. Place your joint on a tray in the roasting hot oven for 20 minutes until the skin begins to crisp.
7. Reduce your oven temp to 190°C / 170°C fan / gas mark 5 with the joint still in there. Roast for another 1 hour 45 minutes, then cover with foil for a final 20 minutes.
8. Remove from the oven and leave to rest in a warm place for 15 minutes before carving.
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