Meaty Peking style duck legs marinated in a rich plum sauce.
Duck Leg (55%), Plum Sauce (45%) contains: Sugar, Water, Plums, Rice Wine Vinegar, Soy Sauce (Water, Salt, Colour: Caramel, Sugar, Soybean, Wheat Flour), Thickener: Modified Maize Starch, Ginger Pur�e, Sea Salt, Acidity Regulator: Citric Acid, Cayenne
Allergy Advice: For allergens, see ingredients in bold
|Typical values||(cooked as instructions) per 100g||(cooked as instructions) per portion|
|- Sugars||15.0g||30.0 g|
|- Saturates||2.3g||4.6 g|
Pre-heat the oven to 180�C, Fan 160�C, Gas Mark 4.Remove sleeve and pierce film.Put the tray on the middle shelf of the oven and cook for 20 minutes.Peel off the film and cook for another 10 minutes.Serve.All ovens vary in performance, this is a guide only.
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