Gressingham Duck crispy aromatic half duck with pancakes
£6.99 (£12.71 per kg)
|Typical values||(cooked as instructions) per 100g||(cooked as instructions) per pancake|
|- Sugars||7.8g||4.3 g|
|- Saturates||2.4g||1.3 g|
Preparation & Storage
- Make a takeaway in 40 minutes 1. Roast the duck, prep the pancakes and your veg. 2. Use forks to shred the duck meat. 3. Assemble the pancakes and tuck in. Eat out without going out
Here are the finer details on preparing your duck and pancakes.Pre-heat oven to 200�C, Fan 180�C, Gas Mark 6.Remove the sleeve and film, take out the pancakesand sauce.Place the duck still in the tray on to the middle shelf of the oven and cook for 40 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) or 20 seconds (850W/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.
The well-kept duck…Keep refrigerated 0°C to +4°C. One opened, use within 24 hours. This product has been previously frozen; however, if you do wish to re-freeze, it is safe to do so. Freeze on day of purchase. Defrost it in the fridge thoroughly before cooking. Use within 24 hours.
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