Gressingham whole crispy aromatic duck with pancakes
£11.29 (£9.41 per kg)
Crispy Aromatic Whole Duck
Aromatic Duck (75%), Pancakes (13%), Hoisin Sauce (12%), Aromatic Duck: Duck (90%), Soy Sauce (Water, Soybeans, Wheat, Salt), Salt, Dark Brown Sugar, Spice Mix (Salt, Aniseed, Ground Black Pepper, Ground Fennel, Ground Cinnamon, Ground Clove, Ground Ginger), Sugar, Onion Powder, Garlic, Pancakes: Wheat Flour, Water, Rapeseed Oil, Potato Starch, Salt, Hoisin Sauce: Sugar, Water, Yellow Bean Sauce ^contains: Soyabean; Water; Sugar; Salt; Wheat], Soya Sauce ^contains: Water, Soya, Wheat, Salt], Rice Vinegar, Cornflour, Mirin, Spices (Fennel Seed, Cinnamon, Aniseed, Chilli), Malt Extract, Garlic Pur�e, Salt
Allergy Advice: For allergens, see ingredients in bold
|Typical values||(cooked as instructions) per 100g edible portion||(cooked as instructions) per filled pancake|
|- Saturates||4.0g||1.7 g|
|- Sugars||12.8g||5.5 g|
A Typical Filled Pancake Contains:. Of Your Guideline Daily Amount
The easy-to-cook duck.Here are the finer details on preparing your duck and pancakes. It's best to oven cook from chilled.Pre-heat oven to 230�C, Fan 210�C, Gas Mark 8.Remove the sleeve and film, take out the pancakes and sauce.Place the duck still in the tray on to the middle shelf of the oven and cook for 50 minutes or until the skin is crisp.Meanwhile, slice spring onions and cucumber (not included) into small batons.To serve, shred the skin and meat, and heat the pancakes inside their bag for 30 seconds (750W/Cat D) or 20 seconds (850W/Cat E). Do not heat the sauce.Spread some hoisin on each pancake, then add duck and the salad veg. Roll and enjoy!All ovens vary in performance, this is a guide only.
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