Gressingham duck breasts flllets with orange sauce
Ready in 25 minutes. Get tangy by dinnertime. It's remarkably nutritious. Two duck breasts with a delicious orange sauce. We know, we know. You want to enjoy top-notch, homecooked grub, but you haven't got all day. But if you've got 25 minutes (less if you prefer it pink!), there's nothing to stop you putting a superbly saucy duck dinner on the table. You'll find cooking instructions inside this sleeve, but it's as easy as this: cook the duck, heat the sauce, tuck in! The duck. The duck is none other than the remarkable Gressingham breed. A cross between the small-but-tasty wild Mallard and the more generously proportioned Pekin, Gressingham ducks are known for their meaty succulence. The sauce. As tangy as the name suggests, this deliciously orangey number is a new take on the perfect complement to roasted duck breast. The meal. Give Tangy Duck a whirl with buttered couscous and a spinach salad or new potatoes and green beans (or whatever else you fancy). The versatile duck. If Tangy Duck does it for you, find out more about what makes us the remarkable duck people and get some great ideas at www.gressinghamduck.co.uk
Duck (72%), Orange Sauce (28%), Water, Oranges (12%), Orange Juice Concentrate (12%), Sugar, Corn Flour, Orange Zest, Colour (E150a), Mixed Pepper Seasoning (Black Pepper, Red Pepper, Green Pepper)
Preparation & Storage
- Cook the duck, heat the sauce, that's it!1. Start off in a pan.2. Roast in the tray.3. Heat the sauce.
- We've done everything we can to make this as easy as possible, even scoring and seasoning the duck so it's ready to cook right away. Here's how…The tuck in!
The well-kept duckKeep refrigerated 0°C to +4°C.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. Do not refreeze after thawing, and use within 24 hours.