Two Gressingham Duck®legs traditionally slow cooked in a delicately seasoned marinade
Duck (92%), Concentrated Orange Juice, Orange Peel, Rapeseed Oil, Ginger Puree, Garlic Puree, Brown Sugar, Salt, Black Pepper, Cornflour, Orange Oil, Stabiliser: Xanthan Gum
Allergy Advice: For allergens, see ingredients in bold
|Typical values||(cooked as instructed) per 100g||(cooked as instructed) per half pack (edible portion) cooked|
|- Saturates||3.7g||4.6 g|
|- Sugars||0.2g||0.2 g|
Per Half Pack (Edible Portion) Contains:. This pack provides 2 servings, Of Your Reference Intake
1. Preheat your oven to 220�C, 200�C Fan, Gas Mark 7. Remove the confit from carton, cut along the side of the bag and empty contents into an ovenable dish.2. Make sure the legs are skin-side up, then cover with any remaining marinade.3. Place in the oven for 30 minutes, basting occasionally. When the cooking time is up remove the legs from the juices and serve.All ovens vary in performance, this is a guide only.
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