|Typical values||(cooked as instructions) per 100g||(cooked as instructions) per average portion|
|- Sugars||0.1g||0.2 g|
|- Saturates||2.4g||5.5 g|
|- polyunsaturated||1.3g||2.9 g|
Preparation & Storage
- 1 Score the skin and season. 2 Start them off in a pan. 3 Roast for 10-20 minutes, rest for 10.
Memorable meals are simple with a nice bit of Gressingham Duck. Here's how:1. Pre-heat your oven to 220�C, Fan 200�C, Gas Mark 7.2. Cook skin-side down in a non-stick pan, on medium heat without oil, for 6-8 minutes or until golden brown. Pour off the fat regularly.Seal the other side for 30 seconds.3. Place skin side down on a roasting tray in the middle of the oven.Rare 10 minutes.Medium 15 minutes.Well done 18 Minutes.Rest the duck for 10 minutes before you slice and serve.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 use within 1 month. Defrost it thoroughly in the fridge before cooking. Don't refreeze after thawing, and use within 24 hours.
Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.If you require specific advice on any Waitrose branded product, please contact Customer Support on 0800 188884 or email email@example.com. For all other products, please contact the manufacturer.This information is supplied for personal use only. It may not be reproduced in any way whatsoever without the prior consent of Waitrose Limited nor without due acknowledgement.