Easy To Cook Duck Breast Fillets with Plum Sauce
British duck breast fillets, skin on, garnished with black pepper, with a sachet of spiced plum sauce
Duck breast meat (76%), plums (9%), water, brown sugar, sugar, orange juice from concentrate, cornflour, redcurrant juice from concentrate, black pepper, red wine vinegar, lemon juice, cinnamon, fennel, ginger, aniseed, carrot, onion, clove, bay leaf, garlic, oregano, thyme, tomato pur�e
|Typical values||per 100g||per 1/2 pack (xxxg)|
|- Saturates||3.0g||3.8 g|
|- Sugars||6.7g||8.4 g|
Typical values as prepared. Contains 2 Servings
Cook thoroughly until the juices run clear.
Remove all packaging. Preheat a non-stick frying pan over a medium to high heat. Place the duck skin side down into the pan. Cook for 5 minutes until skin is golden brown and crisp. Reduce temperature to medium and cook for further 10 minutes, turning occasionally. Remove from the pan and allow to rest for 5 minutes. Discard any excess fat from the pan, then empty the sauce sachet into the pan and gently warm through until sauce is hot. Do not reheat once cooled. (Time 20 mins)
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