|Typical values||(cooked as per instructions) per 100g||(cooked as per instructions) per 100g|
Preparation & Storage
- 1 Score, season and start off on the hob. 2 Roast in the middle of the oven. 3 Let the duck rest for 10-20 minutes, then carve.
Pre-heat you oven to 220�C, Fan 200�C, Gas Mark 7 and remove all packaging.Warm a non-stick frying pan over a medium heat while you score the skin 6-10 times across each breast.Season inside and out.Cook the crown skin-side down in the pan for 2-4 minutes until all the skin is seared and starting to turn golden-brown.Use tongs to move the crown from the pan to a trivet over a roasting tray, skin-side up.Cook in the middle of the oven for 5 minutes per 100g.Rest for 10-20 minutes before carving.All ovens vary in performance, this is a guide only.
The well-kept duck…Keep refrigerated 0°C to +4°C. Once opened, use within 24 hours. If freezing, do so on the day you buy it and use within 1 month. Defrost it thoroughly in the fridge before cooking. Don't refreeze after thawing, and use within 24 hours.
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