Easy to cook, the Gressingham breed is meaty and succulent.
|Typical values||(cooked as instructions) per 100g||(cooked as instructions) per average leg|
|- Sugars||0.1<g||0.21 <g|
|- Saturates||3.9g||8.3 g|
|- polyunsaturated||2.3g||4.8 g|
Preparation & Storage
- 1. Prick the skin and season. 2. Roast for 90 minutes. 3. Serve.
1. Pre-heat your oven to 180�C, Fan 160�C, Gas Mark 6 and remove all packaging.2. Pierce skin all over with a fork or skewer and season with sea salt and black pepper.3. Place on a wire rack above a roasting tray and cook in the middle of the oven for 90 minutes.4. Rest for 10 minutes and serve.All ovens vary in performance, this is a guide only.
The well-kept duck…Keep refrigerated 0ºC to +4ºC. 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.
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.