Gressingham Duck crispy aromatic half duck with pancakes
£6.99 (£12.71 per kg)
For allergens, see ingredients in boldAromatic Duck (64%), Pancakes (18%), Hoisin Sauce (18%), Aromatic Duck: Duck (88%), Salt, Rice, Wine, Demerara Sugar, Chinese Five Spice (Coriander, Cinnamon, White Pepper, Cloves, Fennel, Star Anise), Honey, Hoisin Sauce: Sugar, Water, Yellow Bean Sauce (Soyabean, Water, Sugar, Salt, Wheat), Soya Sauce (Water, Soya, WheatSTRONG>, Salt), Rice Vinegar, Cornflour, Mirin, Spices (Fennel Seed, Cinnamon, Aniseed, Chilli), Malt Extract, Garlic Pur�e, Salt, Preservative: E220, Pancakes: Wheat Flour, Water, Vegetable Oil, Potato Starch, Salt
|Typical values||(cooked as instructions) per 100g||(cooked as instructions) per pancake|
|- Saturates||4.1g||1.7 g|
|- Sugars||7.7g||3.3 g|
It's remarkably easyHere are the finer details on preparing your duck and pancakes. It's best to oven cook from chilled.Pre-heat oven to 200�C, Fan 180�C, Gas Mark 6.Remove items from outer packaging. Place pancakes and sauce to one side.Take the duck out of its packaging and place on a baking tray. Ensure that the skin is facing upwards and cook for 40 minutes or until the skin is crispy. Meanwhile slice some spring onions and cucumber (not included) into small batons.When the duck is cooked, shred the meat and skin using two forks.To heat the pancakes place the bag in the microwave for 30 seconds (750W/Cat D) or 20 seconds (850W/Cat E). Do not heat the sauce.To serve, spread some hoisin sauce on each pancake, add the duck and salad veg. Roll and enjoy!All ovens vary in performance, this is a guide only.
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