Gressingham whole crispy aromatic duck with pancakes
£11.29 (£9.41 per kg)
|Typical values||(cooked as instructions) per 100g||(cooked as instructions) per pancake|
|- Sugars||2.4g||1.8 g|
|- Saturates||2.3g||1.7 g|
Here are the finer details on preparing your duck and pancakes. It's best to oven cook from chilled.Pre-heat oven to 230�C, Fan 210�C, Gas Mark 8.Remove the sleeve and film, take out the pancakes and sauce.Place the duck still in the tray on to the middle shelf of the oven and cook for 50 minutes or until the skin is crisp.Meanwhile, slice spring onions and cucumber (not included) into small batons.To serve, shred the skin and meat, and heat the pancakes inside their bag for 30 seconds (750W/Cat D) for 20 seconds (850/Cat D). Do not heat the sauce.Spread some hoisin on each pancake, then add duck and the salad veg. Roll and enjoy!All ovens vary in performance, this is a guide only.
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