Gressingham whole duck without giblets
£9.00 (£7.20 per kg)
|Typical values||(cooked as instructions) per 100g||�|
Preparation & Storage
- 1 Prick the skin and season. 2 Roast in the middle of the oven in this special tray. 3 Let the duck rest for 10-20 minutes, carve.
1. Pre-heat your oven to 220�C, Fan 200�C, Gas Mark 7.2. Remove the film but keep the duck in this special roasting tray.3. For crispy skin prick all over and rub a teaspoon of salt into the skin.4. Roast on the middle shelf for 75 minutes.5. Rest the duck for 10-20 minutes, then carve and serve.All ovens vary in performance, this is a guide only.
Keep refrigerated 0°C to +4°C. Freezable. 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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