- Duck Legs
- Duck legs are delicious with a sprinkling of Chinese Five Spice, or serve with sweet potato mash and green beans. Look on our website for recipes, cooking videos and top tips www.gressinghamduck.co.uk
- The well-bred duck
- The Gressingham Duck® is a remarkable breed, grown and packed on Red Tractor assured farms and factories in East Anglia. A cross between the wild Mallard and the Pekin, Gressingham Ducks® are known for their meaty succulence.
- Typical RI% values per edible portion contains:
- Energy 11%, Fat 19%, Sat Fats 18%, Sugar 0.2%, Salt 5%
- Of your recommended intake
- Ready in 90 mins
- The remarkable duck people
- Make a meal more memorable with Gressingham duck®
- Pack size: 462g
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., For use by date, see front of pack.
- Oven cook (From Chilled): Dine in with our duck legs
- Preheat your oven to 180°C/Fan 160°C/Gas Mark 4 and remove all packaging.
- 1. Pat the skin of the duck legs with a kitchen towel to remove excess moisture, prick the skin and season with salt and black pepper.
- 2. Place on a wire rack above a roasting tray and cook in the middle of the oven for 90 minutes.
- 3. Rest the meat for 10 minutes and then serve.
- All ovens vary in performance, this is a guide only.
Country of Origin
Preparation and Usage
- Easy to cook duck in 3 simple steps
- 1 Prick the skin and season
- 2 Roast for 90 minutes
- 3 Rest the meat and serve
Number of uses
2 This pack provides 2 servings
Name and address
- Loomswood Farm,
- IP13 6JW.
- Something to say? Drop us a line at email@example.com or
- Loomswood Farm,
- IP13 6JW.
462 Grams ℮
|Typical Values||Typical Values (cooked as instructions) per 100g||(cooked as instructions) per edible portion|
|of which saturates||4.5g||3.5g|
|of which sugars||0.1g||0.1g|
|This pack provides 2 servings||-||-|
Using Product Information
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