Gressingham whole crispy aromatic duck with pancakes
£11.29 (£9.41 per kg)
Crispy Aromatic Whole Gressingham Duck
Aromatic Duck (75%), Pancakes (13%), Hoisin Sauce (12%), Aromatic Duck contains: Duck (89%), Demerara Sugar, Rice Wine, Salt, Aromatic Spices (Cassia, Fennel, Ginger, Anise, Clove, Cinnamon, Natural Flavouring, Coriander, Nutmeg, Szechuan Pepper), Yeast Extract Maltodextrin, Sugar, Soy Sauce (Water, Soy Beans, Wheat (Gluten), Salt), Caramelised Sugar Syrup, Sodium Triphosphate, Pancakes contains: Fortified Wheat (Gluten) Flour (Wheat (Gluten) Flour, Calcium Carbonate, Iron, Nicotinamide, Thiamine), Water, Rapeseed Oil, Potato Starch, Salt, Hoisin Sauce contains: Water, Sugar, Yellow Bean Sauce (Soy Beans (Soy Beans, Water, Salt, Wheat (Gluten) Flour), Sugar, Salt), Rice Wine Vinegar, Maize Starch, Mirin (Water, Glucose Syrup, Glutinous Rice, Alcohol, Rice), Garlic Puree, Chinese 5 Spices (Fennel, Cinnamon, Star Anise, Black Pepper, Cloves), Barley (Gluten), Malt Extract, Cayenne
Allergy Advice: For allergens, see ingredients in bold
|Typical values||(cooked as instructions) per 100g||(cooked as instructions) per pancake|
|- Saturates||3.0g||1.6 g|
|- Sugars||6.5g||3.4 g|
The easy-to-cook duckHere are the finer details on preparing your duck and pancakes. Cook from chilled.Pre-heat oven to 200ºC, Fan 180ºC, Gas 6.Remove the sleeve and film.Place pancakes and sauce to one side. Leave the duck in the foil tray, ensuring breast of duck is facing upwards.Place the foil tray on to the middle shelf of the oven and cook for 50 minutes.To serve, shred the skin and meat and heat the pancakes in the microwave 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. Roll and enjoy!All ovens vary in performance, this is a guide only.Serving suggestionSlice spring onions and cucumber into small batons and addto the pancakes when serving.
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