Gressingham Duck Crown 1.0Kg
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The tasty duck
Roast duck is great with simple potatoes and veg, but visit our website for how to videos and ideas like crispy duck crown with bigarade sauce (that's Provencal for bitter orange).
The well-bred duck
The Gressingham breed came about when the small but flavourful wild Mallard was crossed with the larger Pekin, giving a meaty, succulent duck with more breast meat and less fat. Remember, if it's not from us, it's not Gressingham.
The cared-for duck
We breed, hatch, hatch, rear and then prepare the ducks by hand here in the neighbouring countries of Suffolk and Norfolk. We're a family-owned and run business, determined to do the right thing by our ducks.
It's easy to cook a memorable meal with Gressingham Duck®
Fresh class A
- This Gressingham Duck® breast joint with wing is easy to cook and carve
- The well-kept duck
- Keep refrigerated 0°C to +4°C.
- Once opened, use within 24 hours.
- If Don't refreeze, do so on the day you buy it and use within 1 month. Defrost it thoroughly in the fridge before cooking.
- Don't freeze after thawing, and use within 24 hours.
- For use by date, see front of pack.
Number Of Uses:
2-3 Serves two to three
Oven cook (From Chilled): Pre-heat your oven to 220°C, Fan 200°C, Gas mark 7 and remove all packaging.
Warm a non-stick frying pan over a medium heat while you score the skin 6-10 times across each breast.
Season inside and outside.
Cook the crown skin-inside down in the pan for 2-4 minutes until all the skin is seared and starting to turn golden-brown.
Use tongs to move the crown from the pan to a trivet over a roasting tray, skin-side up.
Cook in the middle of the oven for 5 minutes per 100g.
Rest for 10-20 minutes before carving.
All ovens vary in performance, this is a guide only.
Preparation and Usage:
1 Score, season and start off the hob.
2 Roast in the middle of the oven.
3 Let the duck rest for 10-20 minutes, then carve.
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|Typical Values||Typical Values (cooked as per instructions) per 100g|
|Energy||877kJ / 210kcal|
|of which sugars||<0.1g|
|of which saturates||3.3g|
|of which sodium||0.1g|
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