£13.99 (£5.60 per kg)
|Typical values||per 100g of roasted duck (meat and skin)||per 100g of roasted duck (meat and skin)|
The easy-to-cook duck.Here are the details on roasting your Gressingham Duck�once defrosted.Preheat your oven to 220�C, Fan 200�C, Gas mark 7.Remove all packaging.Take the bag of giblets out of the body cavity (they're useful for stock).Weigh the duck without the giblets. It's important to do this - don't just use the weight on the bag, as that includes the giblets.Place on a rack in a roasting tin, prick the skin all over and rub a teaspoon of salt into the skin.Roast in the middle of the oven for 20 minutes per 500g, plus 20 minutes extra.Rest the duck for 10-20 minutes.All ovens vary in performance, this is a guide only.
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