Two duck breast portions with a delicious tangy orange, red pepper and chilli sauce. The Gressingham breed is a cross between the small tasty wild mallard and the more generously proportioned Pekin and are known for their meaty succulence.
British Duck (71%), Tangy Orange Sauce (28%) (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), Mixed Pepper Sprinkle (1%) (Black Pepper, Red Bell Peppers, Green Bell Peppers)
|Typical values||(cooked as instructions) per 100g||(cooked as instructions) per serving|
|- Saturates||1.8g||2.9 g|
|- Sugars||4.6g||7.5 g|
Typical RI% Values Per Serving Contains:. This pack provides 2 servings, Of Your Recommended Intake
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 tocook 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!
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