Gressingham Bistro Duck Legs with Orange & Maple530g

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Gressingham Bistro Duck Legs with Orange & Maple
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£5.60(£10.57/kg)5.60
Marinated Slow Cooked Gressingham Duck® Legs, with a sachet of Orange & Maple sauce
Ready in 30 mins. From our British farms. We breed, hatch and rear our ducks on farms across East Anglia. 2 Slow cooked duck legs with a rich orange & maple sauce

    Duck (75%), Orange and Maple Sauce (18%), Orange Marinade (7%), Orange and Maple Sauce contains: Orange Juice (from Concentrate) (8%), Sugar, Red Wine, Maple Syrup, Red Wine Vinegar, Orange Peel, Cornflour, Cinnamon, Cumin, Fennel Seed, Salt, Orange Marinade contains: Orange Juice (from Concentrate) (2%), Orange Peel, Rapeseed Oil, Ginger Puree, Garlic Puree, Sugar, Salt, Black Pepper, Cornflour, Orange Oil, Stabiliser: Xanthan Gum

    . Of your daily Reference Intake, Reference Intake of an average adult 8400kJ/2000kcals, This pack contains 2 servings

    Typical values(cooked as per instructions) Per 100g
    Energy976kJ
    Energy233kcal
    Fat12g
    Of which Saturates3.3g
    Carbohydrate10g
    Of which Sugars9.9g
    Fibre0.6g
    Protein21g
    Salt0.36g

    Warnings

    • Warning: Contains bones.

    Oven cook

    Preheat your oven to 220°C, Fan 200°C, Gas Mark 7... Ready in 30 minutes.1 Remove from box.......Oven cook from chilled.Remove outer packaging and decant the contents of the pouch into the provided foil tray.Set aside sauce sachet for later use.To ensure golden crisp duck skin, make sure the duck is skin-side up.2 Place in the oven......Place the tray into the centre of the oven and cook for 30 minutes.3 Add sauce and bake......After 25 minutes, reduce the oven temperature to 180°C, Fan 160°C, Gas Mark 5. Carefully drain off the excess juices and pour over the sauce from the sachet. Return to the oven for the remaining 5 minutes of cooking.All cooking appliances vary. This is a guide only.

    Recycling

    ComponentMaterialRecyclable
    CartonCard
    PouchPlastic
    SachetPlastic

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