Gressingham Fruity Duck Breasts 350G
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Deliciously simple duck
We think cooking with duck makes a meal far more memorable (it's so delicious, and so simple too ) so if Tangy Duck does it for you why not find out more?
For inspiring and simple duck recipes, tips and how to videos visit www.gressinghamduck.co.uk or facebook.com/GressinghamDuck
Two duck breast portions with a delicious tangy orange, red pepper and chilli sauce.
Get tangy by dinnertime!
Duck is so delicious and with our delicious orange pour over sauce now there's nothing to stop you putting a saucy (and tangy!) duck dinner on the table.
The well-bred duck
The duck is none other than the remarkable Gressingham breed. A cross between the small tasty wild mallard and the more generously proportioned Pekin, Gressingham ducks are known for their meaty succulence.
Pack Size: 350g
A typical cooked 175g portion contains: Energy 13%, Fat 16%, Sat fats 14%, Sugar 8%, Salt of your guideline daily amount
Packaged in a protective atmosphere.
- So easy and quick!
- Ready in 20 minutes
Duck (71%), Tangy Orange Sauce (28%) (contains: Water, Orange Juice Concentrate (9%), Oranges (9%), Sugar, Pineapple, Cornflour, Pineapple Juice Concentrate, Orange Zest, Lemon Juice Concentrate, Red Bell Pepper, Colour: Caramel (E150a), Chillies, Parsley), Salt and Mixed Pepper Seasoning (1%) (contains: Sea Salt, Dried Glucose Syrup, Spices (Black Pepper, White Pepper), Green Bell Peppers, Red Bell Peppers, Vegetable Oil)
- Keep refrigerated 0°C to +4°C.
- Once opened, use within 24 hours.
- If freezing, do so on the day you buy it and use within 1 month. Defrost it thoroughly in the fridge before cooking. Don't refreeze after thawing, and use within 24 hours.
Oven cook (From Chilled): Now this won't take very long.
We've done everything we can to make cooking with duck as easy as possible, even scoring and seasoning the duck so it's ready to cook right away. Now there's nothing to stop you. Here's how:
1 Heat a pan on the hob with the duck breasts in, skin side down for a few minutes until the skin turns golden brown.
2 Pop the duck back in the foil tray, skin side up and place in a preheated oven (220°C/Fan oven 200°C/Gas mark 7) for 8-15 minutes, depending on how you like your duck cooked (remember, like steak you can have your duck pink).
3 Rest the duck for 5-10 minutes and heat the sauce in a pan for 1-2 minutes, or in the microwave for 1 minute (Cat D 750W). Serve the duck sliced with the sauce poured over.
Then tuck in!
Preparation and Usage:
Easy as 1, 2, 3...
1 Start them off in the pan
2 Roast in the oven, then rest
3 Heat the sauce and pour!
Great with fresh coriander, crushed new potatoes and curly kale or spinach.
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2 x 350 Grams ℮ Duck Breasts
|Typical Values||Typical Values (cooked as instructions) per 100g||(cooked as instructions) per portion (half pack)|
|of which sugars||4.6g||8.0g|
|of which saturates||1.8g||2.9g|
|of which sodium||0.1g||0.1g|
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