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.
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